- 1/2 cup baby arugula leaves
- 4 cloves garlic
- 2 oz. pine nuts
- 1/4 cup olive oil
- 1/2 cup Parmesan cheese, grated
- 1 pint regular cream
- 1 tbsp. butter
- 6 oz. Portobello mushrooms, chopped into small pieces
- Salt and freshly ground black pepper, to taste
Place arugula and garlic cloves in a food processor (or blender), pulse a couple of times. Slowly add the olive oil in an even stream, and process until the mixture begins to emulsify, about 30-40 seconds. Add the pine nuts and Parmesan cheese. Blend for a minute.
In a saucepan, melt the butter on low-medium heat. Add the Portobello mushrooms and sauté until tender. Add the cream and heat over low until it begins to simmer. Strain half of the hot cream into the food processor with the arugula pesto (make sure not to pour the mushrooms in the food processor), and pulse for about 20 seconds. Pour the mixture back into the cream, and simmer for 5 minutes, or until thickened. Season with salt and pepper to taste.
Serve with the pasta of your choice... fresh pasta is always best! Top your pasta dish with freshly grated Parmesan cheese.
Adapted from a recipe on AllRecipes.com!