Farfalle with Walnut-Tarragon Pesto, Cremini Mushrooms and Peas

  • Yield: 8 servings


1 (16-ounce) package farfalle (bow-shaped) pasta
16ounces cremini mushrooms, thinly sliced
1/2cup plus 2 tablespoons extra-virgin olive oil
Sea salt
Freshly ground black pepper
1 garlic clove, peeled
1/2cup fresh Parmeggiano Reggiano cheese chunks
1cup raw walnuts, lightly toasted in a dry skillet
2cups loosely packed parsley (some stems are fine)
1/4cup fresh tarragon leaves
1tablespoon fresh thyme leaves
1tablespoon lemon juice
1/2cup frozen petite spring peas, thawed


  1. Cook pasta according to package instructions.  Be sure to liberally salt the water. Drain and reserve a cup of pasta water.
  2. In a large skillet, saute mushrooms in 2 tablespoons of olive oil over medium-high heat until golden brown. Add a couple of pinches of sea salt and some freshly ground black pepper when they are near done. Turn off heat, add cooked pasta and set aside.
  3. Make the pesto by first adding the garlic clove and Parmesan cheese to a food processor. Pulse until crumbly, then add the walnuts. Pulse again to smaller crumbles, making sure garlic is well incorporated. Then add parsley, tarragon, and thyme. Blend until herbs are finely minced in with the cheese and walnuts. Add the lemon juice, and with the processor running, slowly drizzle in 1/2 cup of olive oil. Check the seasonings and add some pepper and a pinch or two of salt to taste.
  4. Add the pesto, 1/4 cup at a time, and the thawed peas to the skillet. Toss, and add a little bit of pasta water to thin the pesto.  Add more pesto as desired, toss again, and thin with pasta water as necessary.  Serve with a wedge of Parmesan cheese to grate fresh over the top.
Recipe courtesy of the Mushroom Council’s Mushroom Channel and Julie’s Raw Ambition

Nutritional Info *per serving

  • Calories 510
  • Fat 30g
  • Saturated Fat 4.5g
  • Cholesterol 5mg
  • Sodium 100mg
  • Carbohydrate 50g
  • Fiber 4g
  • Protein 14g