I never imagined I would enjoy a pesto without garlic and lemon but I have to say this recipe is pretty darned good. Hard cheeses are allowed on a low acid diet and the flavor from the pistachios makes this pesto really yummy. Feel free to use any kind of whole grain or gluten free pasta. Click to print recipe.
Mushroom & Watercress Pesto Pasta
(An acid reflux friendly recipe)
1 package brown rice pasta, cooked and set aside ( I used fusilli)
5 cups mushrooms sliced, (I used belay bells but any mushrooms can work)
1 bunch watercress, washed well and chopped
Extra virgin olive oil
2 bunches basil (approx 3 cups)
1/2 cup shelled pistachios
1/2 cup freshly grated Parmesan
1 teaspoon salt
1/2 cup extra-virgin olive oil
In a food processor or blender, pulse together the basil, pistachios, cheese and salt until it is finely chopped.
Slowly drizzle in the olive oil until and keep blending until everything is well combined. Scrape down any bits on the side of the bowl and mix in and pulse again until the pesto is smooth. Set aside.
Heat 1 tbsp of extra-virgin olive oil in a wok or frying pan on high heat. When the oil is hot, add the mushrooms and sauté till the mushrooms cook down and stop releasing liquid ( approx 7 minutes or so). Add the chopped watercress and stir for about 30 seconds.
Add the cooked pasta to the veggies and add 3-4 tbsp of the pesto. Mix it well adding more pesto if you need more flavor.
Serve hot with grated parmesan.