This is a spring pasta with peas and roasted oyster mushrooms, but with a twist since it's actual a pea pesto pasta! It comes together in just 30 minutes, so it makes for a great weeknight dinner!
01
Detach the oyster mushrooms from their base and cut them into individual pieces. Rinse with water and dry.
02
Toss both the oyster mushrooms and the shallots with avocado oil, salt, and pepper. Lay them out on a baking sheet.
03
Roast at 360F for about 5 to 10 minutes, then remove the shallots.
04
Cook pasta per package directions. Save some pasta water.
05
Add pea shoots,pistachios, garlic, salt, and pepper to a food processor and pulse while adding olive oil. Set aside.
06
Toss the pasta with the pesto, use the pasta water to thin it out. Top with roasted oyster mushrooms and shallots, and pistachios.
- This pasta can be stored in an airtight container in the fridge for 2 to 3 days. - You can garnish with additional pea shoots, herbs of your choice, or other crunchy spring vegetables.