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Homemade linguini, basil pesto, garlic mushrooms, parmesan cheese

Cheese, Vegetables and Fruits, Risotto, Pasta and Rice

The flavors of Italy combined on a plate. Fresh pasta and Parmesan pesto.

L'idée déco

Season to taste before serving


Recipe for 4 persons


220 Gr
Wheat flour
2 Unit(s)
30 Ml
Olive oil
5 Gr


4 Clove(s)
Chopped garlic
1 Lb
Button mushrooms


1 Bunch(es)
3 Clove(s)
75 Gr
Grated parmesan
300 Ml
Olive oil
65 Gr
Pine nuts
1 Unit(s)
  • Salt and pepper

Preparation time: 60.00 min

Preheat your oven at 350.00 °F

  • Pasta dough

    Place all of the ingredients in a food processor and start to mix them all together.  Finish the dough by hand and let it rest at least 30 minutes.

  • Mushrooms

    Brush the mushrooms to clena them or use a wet cloth..

    Mince the mushroms. Peel and chop the garlic.

    In a hot pan with canola oil, brown the mushrooms with a pich of salt.

    Add the garlic, cook for 1 or 2 minutes and remove from heat. 

  • Pesto

    In a blender, mix all the ingredients, slowly add some olive oil. Season to taste and keep aside in the fridge.

  • Linguini

    With the aid of a pasta roller, roll out the dough until it's nice and make sure to have plenty of flour to avoid it sticking.  Next, pass it through the pasta machine with the linguine attachment.  Cook the pasta in a large pot of boiling salted water for about 2 minutes, then strain and sprinkle with olive oil to avoid them sticking together.

    Serve the pasta with pesto and the mushrooms.

Season to taste before serving

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Wednesday, September 30th18:00 to 21:00
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85$ / pers.


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