Mushroom and Basil Pesto Pasta

Ingredients

• Fresh basil leaves - For garnish
• Cherry tomatoes - 1 cup, halved
• Salt and pepper - To taste
• Olive oil - 1/4 cup
• Pine nuts - 1/4 cup
• Parmesan cheese - 1/2 cup, grated
• Garlic - 2 cloves
• Basil leaves - 2 cups, packed
• Mushrooms - 8 ounces, sliced
• Pasta - 8 ounces

Instructions

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook until golden brown, about 5-7 minutes. Season with salt and pepper.
3. In a food processor, combine basil leaves, garlic, Parmesan cheese, pine nuts, olive oil, salt, and pepper. Process until smooth to make the basil pesto.
4. Add the cooked pasta to the skillet with the mushrooms. Pour the basil pesto over the pasta and mushrooms. Toss well to coat.
5. Add the cherry tomatoes and cook for an additional 2-3 minutes, until the tomatoes are slightly softened.
6. Serve the mushroom and basil pesto pasta hot, garnished with fresh basil leaves.
7. Enjoy!