45 mins end to end (not including pesto, which was made previous day).
The croutons in the salad were very nice (roasted in oven with extra virgin olive oil, pepper, fresh rosemary, and using mw's bread from the bread maker). The vinegrette was a simple olive oil, vinegar combo with sugar and salt.
The pesto mushroom pasta not bad (though slightly oily). I fried the mushrooms in a bit of butter and garlic before adding the pesto (which may have contributed to the extra oil). Goes well with the grenache shiraz wine.
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