🛒 Ingredients

👨‍🍳 Preparation

1. 1

   In a blender, combine the fresh parsley, grated Sicilian pecorino cheese, and peeled almonds. Blend until smooth.

2. 2

   Add extra virgin olive oil in a steady stream, blending until the desired pesto consistency is achieved. Season with salt and pepper.

3. 3

   Transfer the pesto to a bowl, ready to use as a pasta sauce.

4. 4

   Clean the mushrooms, removing any dirt, and cut them into small pieces.

5. 5

   Heat some olive oil in a large skillet and add a whole garlic clove.

6. 6

   Sauté the mushrooms over medium heat until golden and tender. Remove the garlic.

7. 7

   Cook the macaroni in salted water until al dente. Drain, reserving some cooking water.

8. 8

   Add the macaroni to the skillet with the mushrooms and mix with grated Sicilian pecorino until creamy. Add pasta water if needed.

9. 9

   Turn off the heat and add the parsley pesto, stirring well to combine.

10. 10

    Serve hot, garnished with a sprinkle of pecorino cheese and fresh black pepper.