A quick meal suggestion for that Pesto recipe I blogged about a couple of days ago. If you make up a batch it will keep in the fridge for a few days so you can use it for various things. Try it spread on a pastry base with sliced tomatoes on top and baked, or you could make this pasta...
It's quite delicious.
So, you will need your bowl of pesto - recipe can be found HERE if you have not already got it.
Then put some pasta on to cook, I particularly like the wholemeal spaghetti for this dish.
And I used some chestnut mushrooms, wiped and chopped.
Chuck them in a pan with a little Olive Oil and a touch of garlic and cook until just soft.
Add a good couple (maybe three) spoons of the pesto and stir.
Drain the pasta and chuck that in the pan, stir well to coat with the pesto mixture.
With wine, of course ;)