Mushroom and Pea Pesto Fettuccine
Even when it’s hot out, like this warm spring we’ve been having, I still crave pasta. This fresh and light Mushroom and Pea Pesto Fettucine is the perfect spring pasta dish. I’ve been testing a bunch of gluten free pasta brands to make it with, and I think I have to say that nothing beats Cappello’s! Not sponsored, just really good. Even Lou likes it, and he’s hard to please when it comes to gluten free, dairy free, and vegan type products. Of course, any gluten free (or regular) pasta would work too!
- 1 box gluten free or regular fettuccine
- 1 pint mushrooms
- 2 cups frozen peas
- 1/2 cup pesto
- Cook the pasta according to the box
- In a large pan, sauté the mushrooms in a little olive oil. Add the frozen peas and cook until defrosted.
- Add the cooked pasta to the pan along with the pesto and mix to combine.