Cook the pasta “al dente” in salted water, drain the pasta and add olive oil so that they don’t stick together.
Wash the salads and put them in a large plate.
Clean the mushroolms and cut the mozzarella in cubes.
Saute the mushrooms in a pan with olive oil, add the pasta and the pesto sauce.
Now, add the mozzarella cheese and saute all together for a few seconds before seasoning.
Put in the centre of the plate and add the lemon and olive oil over the salads.