Penne with mushroom pesto Recipe

Directions:

1. In a 6 qt kettle, bring 5 qt water to boil for pasta.
2. In a 10-12 inch non-stick skillet heat 1 tbl oil and saute mushrooms with worcestershire sauce and sherry, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes.
3. In a food processor, puree mushroom mixture with garlic, pine nuts, parmesan and remaining 3 tbl oil.
4. Add parsley and blend until parley is chopped fine.
5. (Pesto will keep surface covered with plastic wrap, chilled, 1 week) Cook pasta in boiling water until al dente.
6. Reserve 1 cup cooking water, and drain pasta.
7. In a large bowl, whisk together pesto with 2/3 cup reserved hot cooking water.
8. Add pasta and toss well, thinning pesto if necessary with remaining reserved cooking water.