Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 6

　　

For pesto

4 tablespoons extra-virgin olive oil

　　a 10-ounce package fresh white mushrooms, chopped fine (preferably in a food processor)

　　1 tablespoon Worcestershire sauce

　　1 tablespoon medium-dry Sherry if desired

　　1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt

　　1/4 cup pine nuts

　　1/4 cup freshly grated Parmesan

　　1/2 cup packed fresh parsley leaves, washed well and spun dry

　　1 pound penne rigate (ridged penne) or other tubular pasta

　　

Step 1

In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.

　　

Make pesto:

Step 2

In a 10- to 12-inch non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté mushrooms with Worcestershire sauce, Sherry, and salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes.

　　

Step 3

In a food processor purée mushroom mixture with garlic, pine nuts, Parmesan, and remaining 3 tablespoons oil. Add parsley and blend until parsley is chopped fine. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.

　　

Step 4

Cook pasta in boiling water until al dente. Reserve 1 cup cooking water and drain pasta.

　　

Step 5

In a large bowl whisk together pesto and 2/3 cup reserved hot cooking water. Add pasta and toss well, thinning pesto, if necessary, with remaining reserved cooking water.