Sautéed Mushroom & Artichoke Pesto Pasta Recipe

Ingredients

• 1 package gluten-free pasta
• 4 tablespoons olive oil
• 1 pound button mushrooms, quartered
• 14 ounce can quartered artichoke hearts, drained
• ½ teaspoon salt
• 3 cups fresh basil leaves
• 3 cups fresh arugula
• 3 cups fresh parsley leaves
• ¼ cup freshly grated Parmesan cheese
• Salt, to taste

1. Cook gluten-free pasta according to package instructions. Rinse pasta and set aside.
2. To make the pesto, in a food processor, combine the basil, arugula, parsley, Parmesan cheese, and 1 tablespoon of the olive oil and slowly purée. Make sure all items are chopped, but don’t purée into a liquid. If the mixture appears too thick, add another tablespoon of olive oil. Add salt to taste. Set aside.
3. In a large skillet, heat 2 tablespoons olive oil over mediumhigh heat. Add mushrooms and artichoke hearts and cook, stirring occasionally, until the vegetables are lightly browned, about 6 to 8 minutes. Pour the pesto sauce over the vegetables and cook, stirring constantly, until heated, about 5 minutes.
4. Add the cooked pasta to the pan and toss together with the sauce and vegetables. Garnish with Parmesan cheese, if desired.