Foraged Chanterelle Pasta Dish with Homemade Pesto 😋

This light and flavorful dish is perfect for a hot day, and all you need is a handful of foraged Chanterelles to make it happen!

If you find yourself with less of a bounty after a forage, Chanterelle mushrooms make for a great topping on all sorts of dishes. With the heat and humidity building the last few weeks, we wanted to enjoy a lighter pasta meal that can be served cold.

Chanterelle Pesto Pasta What You'll Need: *For homemade pesto be sure you have a blender!*

• Chanterelle mushrooms

• Pasta of your choice

• 1 tbs butter

• 2 tbs olive oil

• 2 cups basil

• 3 cups spinach

• 2 tbs sunflower kernels

• 1 tbs minced garlic

• Grated parmesan cheese

• Ground black pepper

What To Do: This easy dish will take less than 20 minutes to make!

1. First sauté your chanterelle mushrooms! Use medium heat, a tbs of butter, and stir/sauté for 10 minutes BUT REMEMBER ➡️ *if your mushrooms are wet be sure to dry sauté before adding any butter*

2. Next - boil your pasta! We used a pre-made chicken/mozzarella tortellini.

3. Lastly - whip up your homemade pesto! We use our little BlendJet to combine the olive oil, basil, spinach, sunflower kernels, minced garlic, parmesan, and black pepper.
   

Now dish it all up - sprinkle with any leftover parmesan & sunflower kernels, and enjoy!

---

#recipe #recipes #chanterelle #chanterelles #mushrooms #mushroomforaging #forager #forage #summer #pasta