This savory, crave-worthy vegetarian dish gets an extra punch of protein from legume pasta that will fuel you through your next backcountry adventure. It has an earthy meatiness that comes from mushrooms roasted with extra virgin olive oil and thyme and a nuttiness from the toasted almonds. This, along with fresh basil and parsley in the light pesto sauce, give this dish a nice balance of heartiness and freshness.
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