Instructions: 1. Combine the first 8 ingredients in a food processor or blender, and process until smooth. Place pesto in a small nonstick skillet; cook over low heat until warm. Remove from heat; keep warm.

2. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high hear. Ass the mushrooms and shallots, and saute 4 minutes.

3. Combine penne, pesto, and mushroom mixture in a large bowl; toss gently.

Yield: 4 servings (serving size: 1 1/4 cups).

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