So I picked up a jar of mushroom pesto during our recent visit to Melbourne at the farmers' market. I thought I'd do a vegetarian-friendly warm mushroom salad to pair with that pesto for #meatlessmondays.
Ingredients (feeds 4):
1 box arugula leaves, about 125gm
2 cups rotini pasta
6 large portobello mushrooms, diced roughly
3 cloves garlic, minced
1 tbsp herbed cooking olive oil
3-4 tbsp extra-virgin olive oil (EVOO)
3 tbsp mushroom pesto (regular pesto works in a pinch)
Salt to taste
a handful of pine nuts (get those best possible quality organic ones, avoiding those from China, I once ended up with 'pine nut syndrome', resulting in my palate having a bitter aftertaste that lasted a week, after eating some at Hai Di Lao. It was a convenient tool for inadvertently being on a diet, but I was completely miserable.)
1) Fry garlic on low heat with 1 tbsp herbed cooking olive oil, about 1 minute.
2) Turn the heat up to medium-high, and add portobello. Toss until water released is completely reduced. Salt to taste. Set aside.
3) Boil eggs for about 7 minutes. I wanted mine a little runny, but feel free to boil yours longer if you prefer hard-boiled ones.
4) Peel under cold running water, and set aside.
5) Cook pasta in salting boiling water, according to package instructions, until a minute and a half before its supposed cooking time. Drain.
6) Drain into pre-mixed pesto and EVOO, tossing it all over.
7) Assembly time: layer the rocket leaves at the bottom, and top with pesto-ed pasta, sliced eggs, cooked garlic portobello, and pine nuts. Optional: sprinkle grated parmesan or pecorino to finish.