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Mussel Pesto Puttanesca
At a Glance
- Prep
- 15 minutes
- Cook
- 12 minutes
- Total
- 20 min
- Yield
- 4.00 serving(s)
Categories
- pasta with seafood
Cuisine
- Mediterranean
Cooking Method
- Boil
Difficulty
- Easy
Dietary
- Omnivore
Allergens
- Possible Nuts — check ingredient labels
- Possible Milk — check ingredient labels
- Possible Molluscs — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Mussel Pesto Puttanesca brings together 1/2 cup basil, 1/2 cup Italian parsley, 1/2 cup walnuts in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 1/2 cup basil
- 1/2 cup Italian parsley
- 1/2 cup walnuts
- 1/4 cup olive oil
- 2 minced garlic cloves
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 8 ounces angel hair pasta
- 2 chopped mezzetta sweet red cherry peppers
- 1 chopped tomato
- 1/8 cup sun-dried tomato packed in oil
- 2 tablespoons crumbled feta cheese
- 1/8 cup chopped olive, of your choice
- 1 teaspoon capers
- 3 2/3 ounces smoked mussels
- pepper
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Instructions
Put basil, Italian parsley, walnuts, olive oil, garlic, lemon juice and salt in food processor. Blend until basil and parsley are chopped up small to make pesto.
Cook pasta according to package directions.
Place pasta in serving dish, mix in pesto mixture.
Add all other ingredients, toss and serve.
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