Wild Mushroom Fettuccini with Spruce Tip Pesto
- prep time15 min
- total time 30 min
- serves 4
Foraging has become increasingly popular in the Canadian wetlands and forests. When closely examined, there are edible delights growing everywhere. Spring is particularly fruitful, when the ground begins to thaw and dozens of varieties of wild mushrooms grow, and coniferous trees sprout new succulent tips that are tender and fragrant. This recipe is an ode to our majestic forests. Here, we toss long strands of fettuccini in an aromatic pesto made of spruce tips. The pasta is then topped with foraged mushrooms pan seared in butter, and for a little extra crunch, sprinkle with roasted pine nuts.