Serves - 2
Prep Time - 20 min

Ingredients

Olive Oil - 1 tsp

Rosemary - ¼ tsp

Madras Onion/Shallots, finely chopped - 2 tsp

Garlic - ½ tsp

White Shimeji - a bunch

Cherry Tomatoes, halved - 4 pc

Pasta, boiled al dente - 2 cups

Pesto - ¼ cup

Parmesan, grated - 2 tbsp

Parsley, finely chopped - 1 tsp

Butter - 1 tsp

Method

Heat olive oil in a pan and sauté the rosemary until fragrant. Add the shallots and garlic, cooking until they are translucent and aromatic. 

Stir in the white Shimeji mushrooms, cooking until they soften and release their juices, then add the cherry tomatoes and sauté briefly.

Toss in the boiled pasta, mixing well to combine, and stir in the pesto to coat the pasta evenly.    
  

Add butter for a glossy finish, then sprinkle grated Parmesan and chopped parsley and toss quickly till the parmesan melts.

Garnish with Parmesan, cherry tomatoes, and a sprig of parsley. Serve warm and enjoy!