wild mushroom + pistachio pesto pasta

Remember that recipe I promised? Well here it is!  I don't often eat pasta, but sometimes I crave a carby pasta meal - I do love quinoa pasta but recently fallen in love with Hodgson Spinach Spaghetti - it is amazing! You can easily use your favorite pasta and mushroom combination. Currently I have been lusting over these amazing mushrooms I found at my local winters farmers market - this man knows his 'shrooms and it shows in the taste and texture of the mushrooms. I used a combination of fresh king oyster mushrooms and dried matsutake mushrooms. Matsutake mushrooms are one of the most prized mushrooms autumn flavors that represent Japan. The simplicity of this meal, in my opinion, made every flavor used truly shine.

 When I made this, I wasn't really sure what Justin's reaction would be. Pesto with him is either a hit or miss - I was surprised when he asked if there was seconds- that's when I know a dish is a "two thumbs up". Another telltale sign that he really enjoys a meal is the leg shake; literally his leg starts bobbing up and down, head down & without conversation other than a smile and a mmm hmm when asked if he likes his meal- his version of a seal of approval, I'll take it!

The only thing that was disappointing with this meal was the lack of leftovers - the next go around I will be preparing a double batch to guarantee lunch for the following day.

I know some of you have "picky" eaters or tough critics (who love us dearly) - Justin is funny, he likes some foods only prepared certain ways. I am famous for trying to sneak in an ingredient that he has convinced himself he doesn't like and I know he will like it if he just gives it another try in a different way - lets just say  we have played our fair share of  him: "what's in this?" me: "guess what it is, just take one bite - bet you can't guess!" ; I would say 50% of the time he guesses right. And Thanks to Kristy at keepin' it kind, I finally got him to eat artichokes0 even if they were disguised in a tasty tapenade!

How do you handle a picky eater or tough critic?

Do you try not to take it personally, knowing that there tastes may be a bit more limited than yours?

Wild Mushroom & Pistachio Pesto Pasta

makes 2 servings

you will need:

3 king oyster mushrooms - sliced

1 cup dried matsutake mushrooms - soaked

1 tsp coconut oil

handful of pasta

2-4 tbsp pistachio spinach pesto

1/3 cup pasta cooking water

salt & pepper to taste

assembly: 

Cook your pasta according to directions

In a large frying pan heat coconut oil over medium high heat - saute mushrooms until golden brown.

Add cooked pasta directly to the frying pan - turn heat off. Toss 2-4 tbsp of pesto plus 1/3 cup of pasta water with the pasta and mushrooms, tossing well to coat noodles and mushrooms.

Divide between 2 plates and season with salt & pepper to taste.

enjoy!