Farfalle with Walnut-Tarragon Pesto, Crimini Mushrooms and Peas | Mushroom Recipes

Ingredients

• 16 ounce package farfalle (bow-tie shaped) pasta
• 16 ounces crimini mushrooms, thinly sliced
• 1/2 cup frozen petite spring peas, thawed
• 1 cup raw walnuts, lightly tasted in a dry skillet
• 2 cups loosely packed parsley (some stems are fine)
• 1/2 cup fresh parmeggiano-reggiano cheese chunks
• 1/4 cup fresh tarragon leaves
• 1 tablespoon fresh thyme leaves
• 1 peeled garlic clove
• 1/2 cup + 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• sea salt
• freshly ground black pepper