Serves 4
Preparation: 5 min
Cooking: 15 min
60 ml (¼ c) oil
8 brown mushrooms
2 rosemary sprigs
4 thyme sprigs
3 garlic cloves, chopped
30 ml (2 T) balsamic vinegar
salt and pepper
300 g pasta
45 ml (3 T) olive pesto
chives to garnish
1 Heat the oil in a frying pan over medium-high heat. Add the mushrooms, rosemary, thyme and garlic and cook for 3 minutes or until fragrant. Pour in the vinegar and season with salt and pepper. Cook for a further 3 minutes or until the mushrooms are tender.
2 Cook the pasta in boiling salted water until just done. Drain and toss with the pesto.
3 Serve the pasta topped with the mushrooms and garnished with chives.
Hope Malau
