Pasta with Pesto & Mussels
Really more than a set of techniques then a recipe, this dish is simple to make, yet very satisfying. It a great way to make use of leftover mussels and/or pesto sauce too.
INGREDIENTS
- Dried Pasta (we used spaghetti)
- Live Mussels, soaked in floured water (how to prep mussels)
- Shallots
- Olive Oil
- 1/4 cup White Wine
- Pesto Sauce
DIRECTIONS
1
1. Sweat finely sliced shallots in olive oil until softened & translucent.
2
Deglaze with a quarter cup of white wine.
3
Add your mussels, cover the pot, and cook until they open.
4
Cook your pasta.
5
In a separate pan toss the freshly cooked & drained pasta with some of the broth from the mussel pot. Add the pesto & toss to combine, then add the mussels, either tossed with the pasta or on top.
6
Serve.
Variation:
Marinara sauce could be substituted for the pesto. Check out our basic tomato sauce recipe for an example.
Marinara sauce could be substituted for the pesto. Check out our basic tomato sauce recipe for an example.