Spur of the moment cooking with what was around…
- long pasta
- eryngii (King Trumpet) Mushrooms
- large brown mushrooms
- olive oil
- spinach leaves
- 3 – 4 garlic cloves
- fresh lime
- fresh tomatoes (cherry or large) roughly chopped
Cut thick slices of the mushrooms, throw a little olive oil at them, season with salt / black pepper, and put them under the grill.
Blanch a handful of spinach leaves (1 – 2 mins depending on how young / fresh they are), drain, and squeeze dry. Blend them in a food processor with olive oil, garlic, and the juice of half a lime.
Put the pasta on to boil (we’re currently in love with Bucatini, but spaghetti, linguine, etc. would be fine).
Meanwhile, cook the pesto on a *low* heat for a couple of minutes – you just want to warm it and cook away some of the raw garlic bitterness. Add the grilled mushrooms… you remembered to turn them, right?
When the pasta is cooked (leave it a little hard to the tooth – it’ll cook some more in the frying pan) use tongs to transfer into sauce. Don’t worry if the pasta is a little wet, that’ll just let down the pesto a little and stop it being to cloying.
Coat the pasta with the pesto and add the chopped tomato, and give them a minute to warm through. Serve with the rest of the lime squeezed over.