Mushroom and nut pasta

Serve with a crunchy, green, summery salad for freshness.
 
mushroom pasta

Recipe from: 5/1/1999 12:00:00 AM
Preparation time: 10 min
Cooking time: 15 min
 
 

Ingredients

 
  • 100
    g
    mixed nuts - roughly chopped
  • 350
    g
    pasta
  • 2
    sprigs rosemary
  • 30
    ml
    olive oil
  • 200
    g
    mixed fresh button and fresh black mushrooms, sliced
  • 45
    ml
    fresh parsley
  • 1
    lemon - grated rind and juice
  • 100
    g
    feta cheese - crumbled
Servings: Change Serving
 
 

Method

 
Dry roast the nuts in a frying pan and set aside.

meanwhile cook the pasta and rosemary in plenty of boiling salted water until cooked.

Heat the oil and gently fry the mushrooms. Add the parsley, lemon rind, juice and freshly ground black pepper to taste. Drain the pasta and discard the rosemary.

Toss with the nuts. Serve in heated bowls, top with mushroom sauce and garnish with the crumbled cheese.
 

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Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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