Porcini Mushrooms Egg Noodles With Basil Pesto Sauce - cooking recipe

Ingredients

130 g basil pesto
250 g porcini mushrooms egg noodles
100 g of fresh pistachios
1 handful of chopped fresh parsley
280 g of edendum sliced porcini mushrooms

Preparation

Fill a pot with water and bring it to a boil.
Add salt and cook the noodles for 2 minutes.
In the meantime, chop the fresh pistachios and brown them in a pan with a little extra-virgin olive oil.
In another pan, heat the pesto sauce with a little cooking water, then drain the noodles and add them.
Stir fry for one minute until the noodles have absorbed the sauce, then serve immediately with the chopped pistachios and parsley garnish.
Variant with Mushrooms: Brown in a pan some Edendum Porcini mushrooms, add the pesto sauce with a little cooking water, then proceed as above.