Penne with mushroom pesto and asparagus



5 chestnut/button mushrooms

2 cloves garlic

Fresh thyme

6 walnuts

olive oil

Sherry vinegar


Wholewheat penne


Put the olive oil in the pan over a medium-low heat and add the garlic. Cook for about a minute then add the mushrooms, salt and the thyme and stir every so often.

The mushrooms will seem to suck up all the moisture but don't worry it'll come out again. After a few minutes add a splash of sherry vinegar and turn up the heat stirring frequently. Turn the heat down and cook for another few minutes then leave it to cool.

Combine the mushrooms with the walnuts and another glug of olive oil and whizz it up.

Cook the penne, steam the asparagus then stir the pesto with the pasta put the asparagus on top and it's done.