Pasta with mushrooms and pesto

Good food doesn't need to be complicated. Here's an idea for a simple but delicious mid-week supper meal that can be made in just a few minutes - the sort of thing you can throw together in a half-hour or so after a busy day at work.

Pasta with mushrooms and pesto.

This is what you do.
Slice some mushrooms - such as these Chestnut ones - and sauté them slowly in butter (or low-fat PAM!). About 20 mins.

Take some dry pasta - such as these wholewheat Fusilli - and cook it according to the instructions on the pack. (Mine said 9 minutes)

When both pasta and mushrooms are cooked, drain the pasta, tip the mushrooms into it, and stir in a tablespoonful of Basil pesto, like this:-

Jane had made a batch of pesto the day beforehand. She froze about two-thirds of it in ice-cube trays, and kept the rest for using fresh. It will keep about 10 days or so in the fridge (if it gets the chance!). Of course, if you are not lucky enough to have home-made pesto to-hand, you could always use some from a jar...

Stir the ingredients carefully to ensure that the pesto is evenly distributed, and then serve. This is what it will look like:-

The dish is best accompanied by some home-made bread

and some home-grown salad.

There you are, then. What could be simpler?

Enjoy!

P.S. Instead of mushrooms you could also use Courgettes, or Swiss Chard, or Aubergines, or...