Penne With Mushroom Pesto

As C.S. Lewis once said, “Whatever is not eternal is eternally out of date.” It is simple logic. Why not invest myself it that which will last forever and matter most in this life? Do I have the faith to believe that? Do I have a deep satisfaction for all that God promised me in Christ Jesus, beginning now? If so, I will value that which is really valuable. And in order for that to happen, I need the Lord to continually help me to keep my gaze in the right place because the things of this world oftentimes seem so right and attractive, don’t they? It’s so easy to worship the creation over the Creator, isn’t it? But God has designed it where ultimate fulfillment is only to be found in the eternal realm. So if we choose not to go that route we are programmed for failure.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains		Cklive11	1	Servings

INGREDIENTS

4	T	Extravirgin olive oil
1		Fresh white mushrooms
		chopped fine
		preferably in a
		food processor
		10ounce
1	T	Worcestershire sauce
1	T	Mediumdry Sherry if desired
1		Garlic clove, minced and
		mashed
		to a paste with 1/4
		teaspoon salt
1/4	c	Pine nuts
1/4	c	Freshly grated Parmesan
1/2	c	Packed fresh parsley leaves
		washed well and
		spun dry
1	lb	Penne rigate, ridged penne
		or
		other tubular pasta

INSTRUCTIONS

In a 6 quart kettle bring 5 quarts salted water to a boil for pasta.
Make pesto:  In a 10 to 12inch nonstick skillet heat 1 tablespoon oil
over  moderately high heat until hot but not smoking and saute
mushrooms  with Worcestershire sauce, Sherry, and salt and pepper to
taste,  stirring, until liquid mushrooms give off is evaporated and
mushrooms  begin to brown, about 10 minutes.  In a food processor puree
mushroom mixture with garlic, pine nuts,  Parmesan, and remaining 3
tablespoons oil. Add parsley and blend until  parsley is chopped fine.
Pesto keeps, surface covered with plastic  wrap, chilled, 1 week.  Cook
pasta in boiling water until al dente. Reserve 1 cup cooking  water and
drain pasta.  In a large bowl whisk together pesto and 2/3 cup reserved
hot cooking  water. Add pasta and toss well, thinning pesto, if
necessary, with  remaining reserved cooking water.  Yield: 6 servings
Converted by MC_Buster.  Recipe by: COOKING LIVE  SHOW #CL9255
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 503 Calories From Fat: 265 Total Fat: 31.3g Cholesterol: 22mg Sodium: 2200.5mg Potassium: 2270.8mg Carbohydrates: 43.8g Fiber: 9.3g Sugar: 24.1g Protein: 22.7g