Mushroom Pesto Pasta

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Oxmoor House


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1 1/2 ounces sun-dried tomatoes

1/2 cup hot water

6 1/2 ounces linguine, uncooked and broken in half

3 1/2 ounces fresh shiitake mushrooms, thinly sliced

1/2 cup chopped shallots

3 tablespoons olive oil

1/2 cup commercial pesto sauce

1/2 cup canned, drained roasted red peppers, cut into thin strips

1/3 cup chopped fresh parsley

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