Penne With Roasted Portobellos & Walnut Pesto

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4 large portobello mushrooms, stemmed

2 garlic cloves, slivered

2 teaspoons olive oil

Salt and freshly ground pepper to taste

1 pound penne pasta

The Pesto

1/2 cup walnut pieces

1/2 bunch parsley

1/2 teaspoon salt

1/4 cup grated Parmesan + Parmesan for garnish

1 tablespoon lemon juice

1/2 cup olive oil

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