Mushroom Penne with Pesto
- 20 ounces mushrooms, a mix of white and cremini, sliced
- 2 tablespoons extra virgin olive oil
- 3 ounces pancetta, chopped
- 1 large shallot, sliced
- 2 garlic cloves, sliced
- 1/2 pound penne pasta
- 1/2 cup pesto, store bought
- Salt to taste
Adapted from sharingplate.com
In a medium pan, bring salty water to a roaring boil and add the pasta. Cook according to the box directions.
In the meantime, in a large frying pan, heat the olive oil and add the pancetta. Saute till light brown on medium heat, for about 5 minutes. Add the shallot and garlic. Saute for another 3-4 minutes. Next, add the mushrooms and cook on high heat stirring constantly. They will wilt down to almost half their size. Add the cooked pasta and the pesto. Turn the heat off, stir and check for salt.