Pesto Pasta With Mushrooms

Ingredients
For the pesto:
1 large (or 2 small) bunch basil, stemmed
⅓ cup walnut halves
1 garlic clove, roughly chopped
1 teaspoon freshly squeezed lemon juice
About ¼ cup extra virgin olive oil
2 tablespoons grated Parmesan cheese
Salt + freshly ground black pepper
For the pasta:
2 cups  whole wheat pasta, like farfalle, penne or gemelli (or else you can use any pasta of your choice even spagatti)
1 tablespoon olive oil
1 tablespoon butter
10-12  sliced  mushrooms
1/2 cup  grated or shaved Parmesan cheese, 4 tsp plus extra for serving (cheese can be increased as per your taste)
Salt + freshly ground black pepper
Method
To make the pesto:
In a food processor fitted with the blade attachment, combine the basil, walnuts and garlic.
Pulse until everything is broken down into small bits. With the motor running, stream in the lemon juice and olive oil, and puree until smooth.
Remove the blade; stir in the Parmesan and season to taste with salt and pepper.
To make the pasta:
Bring a large pot of salted water to a rolling boil.
In the meantime, heat a large skillet over medium heat and add olive oil and butter.
Once butter is melted and gently bubbling, add mushrooms. Cook for about 7 min, stirring occasionally.
Once the mushrooms are well browned, season with pinches of salt and pepper.
Cook the pasta in boiling water until al dente and set aside ¼ cup pasta cooking water before draining.
Transfer drained pasta to the skillet with mushrooms (kept over low heat) and add reserved pasta water, pesto and cheese. Stir to combine.
Taste and re-season if necessary. Serve warm with sliced sundried tomatoes and pomegranate. On side you can have grilled Garlic Bread.

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