Pesto Jamur Spaghetti



 according to the portion of spaghetti pasta

 6-10 tbsp extra virgin olive oil

 1 box of fresh basil

 3 cloves of garlic

 a slice of local lemon

 1/2 tsp salt

 1/2-1 tsp mushroom stock

 a spoonful of pepper

 2 pieces of red bird's eye

 enough ear mushrooms


1 Soak the garlic in hot oil for 1 minute, not fry it.

2 Wash the basil, tomatoes, and ear mushrooms.  Soak the ear mushrooms in hot water, leave it alone while we prepare the ingredients.  Slice the cherry tomatoes in half and thinly slice the chilies.

3 Put in a blender/food processor: garlic, basil, 7 tablespoons olive oil, salt, mushroom stock, lemon juice, pepper.  Coarse blender.  Taste correction.  Usually make it a little salty because it will be mixed with pasta and mushrooms.  If it's not runny enough, add more olive oil.  Shut up.

4 Remove mushrooms, slice lengthwise.  Fry briefly on medium heat with a little oil, salt, and chili slices.  Set aside.

5 Cook pasta al dente usually about 7-8 minutes (use a timer to make it easier).  Add 2 tbsp cooking oil, 1 tsp salt, and a little pepper.  Drain pasta.  While still hot, put it in a bowl and mix it with the pesto sauce, mushrooms, and tomatoes.  Stir well.

6 Transfer to a plate.

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