Chanterelle and Pesto Pasta

Pasta Pesto is the new Pasta Rouge (Spaghetti with Ketchup), which of course doesn’t sound very sexy or appealing. But forget about those jars with ready made Pesto sauce, it is so easy to make on your own. Plus it tastes a lot better and you can vary the ingredients in infinity, basically.
This Pesto is made with the classic Basil, but I also added Ruccola and traded the Pine nuts (because of fear of Pine Mouth*) to walnuts, and a bit of chili for hotness.

We can no longer deny that Autumn is here, even though an Indian summer might come too. I have to say that even though I love all the fresh baby vegetables available in spring, the selection of food is also great in Autumn. For example it’s mushroom season now! I think mushrooms of all sorts are great for vegetarian cooking, not only for flavour but also for texture. One of my favourite ones is the gold of the forest, the chanterelle. If you don’t trust your instinct in nature you shouldn’t pick them yourself, just go to your local supermarket.

This is an easy Autumn dish that goes quite fast to make, and is suitable for a single dinner or a party. I serve it with egg yolk to stir into the pasta in the end, it’s typical for Pasta Carbonara and adds a creaminess. But if you are not comfortable with raw eggs, just leave them out and add some more Parmesan (or do both if you like cheese).

* „Pine nuts can cause taste disturbances, lasting from a few days to a few weeks after consumption[…] Publications have made reference to this phenomenon as „pine nut syndrome“ or as „pine mouth“. Source: Wikipedia

What you need:

pasta, fresh tagliatelle or papardelle for example
200 ml walnuts
50 ml olive oil
1 lemon, juice and zest
half a plant of Basil
a big handfull of Rucola
100 ml parmesan
1 clove of garlic
half a chili fruit
salt
pepper
2 egg yolks
100 g chanterelles
1 onion

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