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.

37 Ratings
Directions for: Wild Mushroom Fettuccini with Spruce Tip Pesto



½ cup fresh spruce tips

1 ½ cups parsley, stemmed and packed

½ cup pine nuts

½ cup olive oil

1 clove garlic

½ tsp salt


454 g (1 lb) fettuccini pata

3 Tbsp pine nuts

1 Tbsp butter

2 cups wild mushrooms, such as chanterelles, beach mushrooms, Maitake, oyster

½ tsp salt



1. Combine all ingredients for the pesto in a food processor and pulse until a roughly chopped, about 4 pulses.


1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions to al dente. Drain and set aside.

2. Heat a large pan to medium. Add in pine nuts and cook until golden brown, about 2 minutes, shaking the pan often. Remove from pan.

3. Heat butter in pan over medium-high. Add mushrooms in batches to form a single layer. Sprinkle with salt. Cook without disturbing until golden brown, about 2 minutes per side. Repeat with remaining mushrooms.

4. Stir in pesto in pan with mushrooms. Toss in fettuccini to coat with pesto. Garnish with toasted pine nuts.

Source and Credits

Recipe courtesy of Michelle Rabin

See more: Great Canadian Cookbook, Herbs, Main, Mushrooms, Pasta


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