Shells with Spinach Pesto and mushrooms

By á-49249

Ingredients

• Pesto:
• 2 c. fresh spinach leaves
• 1 c. basil leaves
• 1/4 c. pine nuts
• 4 cloves garlic
• 1/3 c. olive oil
• Pasta:
• 16 oz. medium shells
• 2 Tbs. olive oil
• 2 c. thinly sliced mushrooms
• 1/2 c. finely chopped onion
• 1/2 c. chopped red pepper
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 c. Parmesan cheese
• 1/4 c. toasted pine nuts

Preparation

Step 1

Combine spinach, basil, pine nuts and garlic in blender or food processor; mix well. Gradually add oil until thickened. Set aside.
Cook shells according to package directions. Drain, reserving 1/2 c. pasta water.
Heat oil in large skillet over medium high heat. Add mushrooms, onions and red pepper; cook 4-5 minutes, stirring occasionally. Season with salt and pepper.
Add pesto and vegetable mixture to hot shells. Toss, adding reserved pasta water to desired consistency.
Transfer to platter, top with cheese and remaining pine nuts.