Pasta And Fresh Cilantro Crunchy Stuff

• 4 bunches cilantro leaves
• 2 bunches fresh basil, stems removed
• 3 cloves garlic
• 24 ounces freshly grated Parmesan cheese
• 1/4 cup olive oil
• salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons minced garlic
• 2 pounds crimini mushrooms, sliced
• 1 (8 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
• 3 (16 ounce) jars Alfredo pasta sauce
• 2 (16 ounce) packages fusilli pasta

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a blender or food processor, puree the cilantro, basil, and 3 cloves of garlic until minced very fine. Thoroughly combine the herb mixture in a large bowl with the Parmesan, and 1/4 cup of olive oil; season to taste with salt and pepper. Pack the mixture firmly, about 1 inch thick, into a medium-sized, glass baking dish.
3. Bake in preheated oven until the top is lightly browned and crispy, about 5 to 7 minutes. Remove from oven, stir well, and return to the oven for an additional 5 to 7 minutes until golden brown. Remove from the oven, break apart with a spoon, and allow to cool.
4. While the crunchy stuff is baking, heat olive oil in a large pan over low heat. Lightly brown 2 tablespoons of garlic, stir in the mushrooms, and cook until softened. Stir in the sun-dried tomatoes, and Alfredo sauce; cook to warm.
5. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. To serve, toss pasta in sauce, and sprinkle with crunchy stuff!

cilantro, fresh basil, garlic, parmesan cheese, olive oil, salt, olive oil, garlic, crimini mushrooms, tomatoes, pasta sauce, fusilli pasta

Taken from www.allrecipes.com/recipe/72150/pasta-and-fresh-cilantro-crunchy-stuff/ (may not work)