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Ciao everyone! As another month is upon us, you know what that means – the new Try the World box! AHHH!!! We’re so excited because we’ve been waiting for them to do this one forever. This month it’s Italy! The place where all of our pasta dreams are made. Naturally we had to make something pasta related with the ingredients in this box, and we chose this delish Portobello Pesto Pappardelle, inspired by one of the recipes enclosed in the culture guide.

If you’re unfamiliar with Try the World, they basically send you culinary goodness from around the world every month, based on a country. So far we’ve been to some amazing countries -through food of course – and we’ve loved what we’ve had so far. You can check out some of the other boxes FranceSwedenPortugalSpain, Holiday, and Thailand. You can also see how you can save 15% off a regular subscription to Try the World, or store items at the end of this post! 

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 There was a lot of amazing items in this months box. We love that this had a lot of items we could totally use to make meals with. That’s our favorite thing, when its meals included, not just snacks. Some of the items we got were Pasta Pappardelle, Truffle Zest, Balsamic Vinegar, Pesto, Coffee, Amaretti cookies, Porcini Risotto kit, and Hazelnut spread. I’m not including the brands, just because I can’t pronounce them lol. It was a great selection. You could easily make 3-4 meals from these, plus dessert! We decided to keep it simple and do one dish and used the pappardelle pasta, pesto, and truffle zest.

Here’s what you’ll need

1 Tbsp EVOO
1 1/2 Tbsp of chopped garlic
1 Lb of baby portabella mushrooms (halved or quartered)
1 package of pasta
1 jar of pesto
1 teaspoon of butter
1/4 cup of mozzarella cheese
1 packet of truffel zest
1 Tsp of parmesan cheese
Salt and pepper

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Start off by bringing a large pot of water to a boil, once it’s boiling add salt to the water to give the pasta some extra flavor. Then toss the pasta in the pot and let it cook for 7-8 minutes. 

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While the pasta is cooking heat a medium sized pot to low heat and pour about 1 Tbsp of oil in and add the garlic. Stir constantly for about 3-4 minutes to keep the garlic from burning. Then add the mushrooms and stir to coat them in the garlic oil, stir frequently to keep the mushrooms from sticking or burning until they’re cooked through and soft. Add salt and pepper.  

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Drain the pasta and put back in the big pot then add the mushrooms, pesto, butter and cheese, truffle zest and mix together.  Top with more parmesan cheese and enjoy! So easy, simple and delicious. We had never actually tried the truffle zest before and was pleasantly surprised to find that it was super good! We’re definitely using it in some other dishes now.

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You can be a part of this great service as well and get to try out great gourmet items from around the world by checking out Try the World for yourself, and save some money as well with our discount code! Use the  code “PerfectStorm15” for 15% off of your purchase!

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*theperfectstormbffs.com is a member of the Pepperjam Network and this post contains affiliate links. We received a box for free from Try the World. All opinions are our own. You’ll find a full disclosure statement here. 

Portobello Pesto Pappardelle
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Ingredients
  1. 1 Tbsp EVOO
  2. 1 1/2 Tbsp of chopped garlic
  3. 1 Lb of baby portabella mushrooms (halved or quartered)
  4. 1 package of pasta
  5. 1 jar of pesto
  6. 1 teaspoon of butter
  7. 1/4 cup of mozzarella cheese
  8. 1 packet of truffel zest
  9. 1 Tsp of parmesan cheese
  10. Salt and pepper
Instructions
  1. Start off by bringing a large pot of water to a boil, once it’s boiling add salt to the water to give the pasta some extra flavor. Then toss the pasta in the pot and let it cook for 7-8 minutes.
  2. While the pasta is cooking heat a medium sized pot to low heat and pour about 1 Tbsp of oil in and add the garlic. Stir constantly for about 3-4 minutes to keep the garlic from burning. Then add the mushrooms and stir to coat them in the garlic oil, stir frequently to keep the mushrooms from sticking or burning until they’re cooked through and soft. Add salt and pepper.
  3. Drain the pasta and put back in the big pot then add the mushrooms, pesto, butter and cheese, truffle zest and mix together. Top with more parmesan cheese and enjoy!
Adapted from Try the World
Adapted from Try the World
My Perfect Storm http://www.myperfectstormblog.com/