Rigatoni with cilantro pesto and sautéed oyster mushrooms from Chicano Eats: Recipes from My Mexican-American Kitchen (page 119) by Esteban Castillo

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Notes about this recipe

  • katiesue28 on April 12, 2023

    I really liked this as a good and quick veggie pasta. I added two jalapenos to the pesto for an extra punch of flavor. Don't be afraid of adding more mushroom and tomatoes, too. The cotija was a nice change from traditional parmesan.

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