Mushroom Pesto Pasta

Ingredients

• 0.3 cup parsley fresh chopped
• 3.5 ounces mushroom caps fresh thinly sliced
• 6.5 ounces pasta uncooked
• 3 tablespoons olive oil 
• 0.5 cup commercial pesto sauce 
• 0.5 cup roasted peppers red canned drained cut into thin strips
• 0.5 cup shallots chopped
• 1.5 ounces sun-dried tomatoes 
• 0.5 cup water hot

Equipment

• bowl

Directions

1. Combine tomatoes and water in a small bowl; cover and let stand 15 minutes.
2. Drain tomatoes, and slice thinly; set aside.
3. Cook pasta according to package directions, omitting salt and fat.
4. Drain and set aside.
5. Saute mushrooms and shallots in hot olive oil until tender.
6. Add tomato and pesto sauce; cook, uncovered, over medium heat 5 minutes.
7. Add reserved pasta and pepper strips; stir well. Cover and cook an additional 5 minutes or until thoroughly heated.
8. Sprinkle with fresh parsley, and serve immediately.