Penne with Mushroom Pesto

Ingredients

• 4 tablespoons extravirgin olive oil
• 1 (10ounce) package fresh white mushrooms, chopped fine (preferably in a food processor)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon mediumdry Sherry if desired
• 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
• 1/4 cup pine nuts
• 1/4 cup freshly grated Parmesan
• 1/2 cup packed fresh parsley leaves, washed well and spun dry
• 1 pound penne rigate (ridged penne) or other tubular pasta

Directions

In a 6 quart kettle bring 5 quarts salted water to a boil for pasta.

Make pesto:

In a 10 to 12inch nonstick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute mushrooms with Worcestershire sauce, Sherry, and salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes.

In a food processor puree mushroom mixture with garlic, pine nuts, Parmesan, and remaining 3 tablespoons oil. Add parsley and blend until parsley is chopped fine. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.

Cook pasta in boiling water until al dente. Reserve 1 cup cooking water and drain pasta.

In a large bowl whisk together pesto and 2/3 cup reserved hot cooking water. Add pasta and toss well, thinning pesto, if necessary, with remaining reserved cooking water.

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