Pesto Mushroom Pasta

Back when the days were a little longer and the basil plant was thriving, a big batch of pesto was made. The pesto was promptly frozen in the sections of an ice cube tray, to be used at a later time. I didn’t write down the proportions of ingredients, and I can’t find any photos from the event, but I remember a lot of chopped basil, some olive oil, lemon juice, garlic, and Parmesan cheese thrown into the food processor. I was excited this week when I stumbled upon the cubes in my freezer and decided to defrost one for a pasta dish.

When the pesto was defrosted, it was still fairly thick, so I added a drizzle of olive oil and lemon juice. Unfortunately the pesto flavor got a little lost here, because the mushrooms were so dominant. While it was good, next time I want to make sure I choose a recipe where the pesto will shine – I am thinking about a pizza!

1 10 oz. package mushrooms
1 10 oz. package frozen chopped spinach, cooked and drained
1/2 c. orzo, cooked according to directions and drained
1 cube pesto
Olive oil
Lemon juice

Cook mushrooms in a large frying pan, until they are soft and release liquid. Add spinach, pasta, and pesto cube and stir until heated through. Add more olive oil and lemon juice if needed. Serve with freshly grated Parmesan cheese.

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