Simple Spring Pea Pesto Pasta
Ingredients
- 1 lb tubular pasta (I used funghetto)
- 1/2 cup pine nuts
- 2 tablespoons extra virgin olive oil
- 8 ounces white mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons red wine or red wine vinegar
- 1 1/2 cups frozen petite peas, thawed
- 4 ounces homemade or store-bought pesto
- 1 cup fresh cherry tomatoes, sliced
- 1 bunch basil, chiffonade
- 4 ounces fresh goat cheese, crumbled
- Salt and pepper to taste
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