This recipes draws on Lisa’s amazingly flavorful and fragrant Garlic Mustard Pesto. The garlic mustard pesto is super fragrant, complex, and dare I say, luscious. It gives basil pesto a run for its money…
Dryad’s Saddle is a really common wild mushroom that I’ve been harvesting a lot of lately. In this recipe, they’re sliced thinly and fried crispy in butter—they add a savory crunch to the whole dish. If you haven’t got this on hand, use fresh shiitake.
Cheesy Garlic Mustard Pesto Pasta
What You Need:
1 lb rice or quinoa pasta of your preference (Or go gluten if you can handle it)
1 1/2 cups Lisa’s Garlic Mustard Pesto
1 cup grated parmesan or other hard cheese
1 tbsp apple cider vinegar
2 tbsp olive oil
5 fresh, young Dryad’s Saddle (about 2 or 3oz)
1 tbsp butter
- Put a pot on to boil. When it’s rolling, drop in your pasta and stir.
- In a small pan, heat the butter
- Slice the dryad’s saddle thinly and drop into the butter once it starts to melt. Cook these at medium heat for 5-10 minutes, until they turn light brown and crispy—just in time for the pasta to finish. When they’re ready, take them off the heat and set them aside
- Once the pasta is al-dente, strain it from the pot with a large slotted spoon into a medium bowl. The point here is to bring along some of the cooking water in the process.
- Stir the pesto into the hot pasta.
- Stir in the cheese, vinegar, and oil.
- Add a little more cooking water to loosen the whole mixture a touch. Add salt and pepper to taste, if necessary. Sprinkle on the crispy mushrooms and serve hot with a nice glass of wine, or in my case, a beer .