| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 2 servings |
Ingredients
- One 14-gram package dried porcini mushrooms (about 1/2 cup)
- 3 fresh lasagna sheets (200 to 250 grams)
- 1/2 cup lightly packed fresh basil
- 1 tablespoon lightly packed tarragon
- 2 tablespoons finely grated Pecorino cheese
- 1 tablespoon finely chopped walnuts
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter (28 grams)
- 1 medium shallot, finely minced
- 1/4 cup dry white wine
- 1 tablespoon unsalted butter (14 grams)
- 1/4 cup panko breadcrumbs
- 1/4 cup finely grated Pecorino cheese, plus more for serving
- Zest of 1/2 a lemon
- 1 teaspoon finely chopped basil
- 1 teaspoon finely chopped tarragon
- Kosher salt
- Freshly ground black pepper
Instructions
- For the pasta: Soak the dried porcini mushrooms in 1 cup hot tap water for 25 minutes to rehydrate.
- Lay the lasagna sheets out on a cutting board and cut into long strips about 1 1/2 centimeters (3/4-inch) wide.
- Meanwhile, in the bowl of a small food processor or a mortar and pestle, combine the basil, tarragon, Pecorino, walnuts and garlic and blitz to finely chop. Add the olive oil and season with salt and pepper and continue to blitz until well combined but still a bit textured.
- Heat the butter in a sauté pan over medium heat and add in the shallot. Season with salt and pepper and cook until tender and just slightly golden, about 3 minutes.
- Meanwhile, remove the porcini mushrooms from their liquid and reserve both. Gently squeeze the mushrooms to remove excess water and roughly chop. Add to the pan and continue to cook on medium heat until the mushrooms are lightly golden, about 2 to 3 minutes.
- Add the white wine and cook for 2 minutes, or until most of the wine has been absorbed. Pour 1/2 cup of the porcini steeping liquid into the pan, being careful to leave any grit that may have settled at the bottom of the liquid behind and discard the rest. Simmer until the liquid has reduced by about half.
- Place a large pot of water over high heat, season well with salt and bring to a boil. Cook the pasta for 2 to 3 minutes, or just until al dente. Reserving approximately 1 cup of cooking liquid, transfer the pasta from the pot directly into the mushroom mixture and stir in the herby pesto. Add a few tablespoons of the pasta cooking liquid to bring everything together and turn the heat down to low and allow the pasta to keep warm while you make the crunchy topping.
- For the topping: Melt the butter in a small skillet over medium-high heat. Add in the panko and cook, stirring constantly, until golden and crisp, about 1 minute. Transfer the panko to a small bowl and allow it to cool slightly before tossing in the Pecorino, lemon zest and herbs. Then season to taste with salt and pepper.
- Add a splash more of the pasta cooking liquid to the pasta if it seems a bit thick. Serve immediately sprinkled with the topping and additional Pecorino, if desired.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 913 |
| Total Fat | 43 g |
| Saturated Fat | 18 g |
| Carbohydrates | 106 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 27 g |
| Cholesterol | 153 mg |
| Sodium | 710 mg |
Reviews
I was looking for a recipe for our Meatless Monday dinner, and saw Mary making this, so I thought I would try it. I did not make the pesto, as I always keep cubes of homemade pesto in my freezer from the summer. I did not have tarragon in my pesto. That is an interesting addition, I may need to try that in the future. I thought I had some fresh tarragon to add it, but was out. I was able to find Rana fresh lasagne sheets in our local Publix grocery store. However, the recipe calls for 200-250g of noodles or 3 sheets. I used the entire package of 6 sheets, because when I weighed it, that was 252g, 5 sheets was 210g. The only other modification I made was that my porcini mushrooms package was 1 oz, so I doubled the required mushrooms and used my entire bag. I made the Panko mixture ahead of time, as I like to have 80% of my dishes washed before we sit down to eat.
We found it lacking.. perhaps hot sausage would liven it up.
This pasta dish was delicious. I used a different kind of pasta because I couldn’t get fresh lasagna sheets. The ingredients were very expensive. I might consider cutting some corners like using fresh mushrooms rather than dried to save some money.
Terrific! Our whole family loved this.
Note, my family dislikes basil so i make my pesto with arugula. That’s the only sub. Wonderful dinner, thanks, Mary!
Note, my family dislikes basil so i make my pesto with arugula. That’s the only sub. Wonderful dinner, thanks, Mary!
I love this recipe. I was surprised that dried mushrooms and pesto would go together, and it was delicious. I used dry wide noodles and skipped the crumbs at the end. The basil overpowered tarragon so next time I will make the crumbs as well and with more tarragon
This recipe is phenomenal!!! I tried it last night and it was really good. Totally worth making, if you do not like mushrooms I definitely recommend trying this recipe! Thank’s Mary !!!
I want to use the lasagna sheet technique to use for noodles like in this recipe, but where do you buy them?
A beautiful dish. Allergy to Nuts substituted with Sunflower seeds. Delish!
I made this. Delicious. I didn’t have any lasagna sheets but the noodles I had on hand worked fine. The second time I made it without pesto but the other ingredients. Also good. This one caught my eye because I eat vegetarian. It is a keeper, Mary!