So, I'm making a favorite pasta dish that has sauteed mushrooms and pesto in a reduced broth with fusilli...normally a very savory dish. The shocking first taste sent me recoiling back. Doh!!! Rookie mistake. Now I need your help in fixing this catastrophy. I have about 4 quarts of pasta requiring your best fix-it to adjust for the sweetness. Is it possible? Hounds oughta know.
Thanks for you kind suggestions.