Chestnut Pesto Pasta with Spinach & Mushrooms

This is a homemade pesto with a difference. Great for that festive time of the year if you have any chestnuts that need using. If you don’t have chestnuts then the classic pine nuts would work just as well. I served mine with some venison steaks I had managed to get my hands on, but any protein source would do. It was a really enjoyable meal that only took 20 minutes or so to make. 

Print Recipe
Chestnut pesto pasta with spinach and mushrooms
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For the pesto:
For the pasta
  • 2 fillets venison or any other protein source
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For the pesto:
For the pasta
  • 2 fillets venison or any other protein source
Instructions
  1. Firstly make the pesto by adding all the ingredients in the order listed to a food processor, I used my vitamix. Blend until your preferred consistency is achieved. It took around 30 seconds for me.
  2. Fill and boil a kettle.
  3. Weigh out the pasta in to a saucepan and pour over the boiling water. Leave to simmer on the hob for 12 minutes.
  4. Cut the mushrooms in to quarters and add to a frying pan with the olive oil.
  5. With around 5 minutes left on the pasta, heat the frying pan over a high heat and quickly fry the mushrooms.
  6. Have a griddle pan heating as well to griddle your venison steaks or other protein source. For venison it takes around 3 minutes per side but adjust your timings to suit your protein source
  7. Once the pasta is cooked, drain from the pan and tip in to the frying pan with the mushrooms.
  8. Stir through the spinach and keep frying until the spinach has wilted.
  9. Remove from the heat and stir through the pesto.
  10. Divide between 2 bowls and top with your protein source. Enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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