pasta and fresh cilantro crunchy stuff

Ingredients

• Servings: 16
• 4 bunches cilantro leaves
• 2 bunches fresh basil, stems removed
• 3 cloves garlic
• 24 ounces freshly grated parmesan cheese
• 1/4 cup olive oil
• salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons minced garlic
• 2 pounds crimini mushrooms, sliced
• 1 (8 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
• 3 (16 ounce) jars alfredo pasta sauce
• 2 (16 ounce) packages fusilli pasta

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a blender or food processor, puree the cilantro, basil, and 3 cloves of garlic until minced very fine. thoroughly combine the herb mixture in a large bowl with the parmesan, and 1/4 cup of olive oil; season to taste with salt and pepper. pack the mixture firmly, about 1 inch thick, into a medium-sized, glass baking dish.
• bake in preheated oven until the top is lightly browned and crispy, about 5 to 7 minutes. remove from oven, stir well, and return to the oven for an additional 5 to 7 minutes until golden brown. remove from the oven, break apart with a spoon, and allow to cool.
• while the crunchy stuff is baking, heat olive oil in a large pan over low heat. lightly brown 2 tablespoons of garlic, stir in the mushrooms, and cook until softened. stir in the sun-dried tomatoes, and alfredo sauce; cook to warm.
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. to serve, toss pasta in sauce, and sprinkle with crunchy stuff!