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Mushroom and nut pasta

Recipe from: 5/1/1999 12:00:00 AM
mushroom pasta

Ingredients 8
Servings 4
Time 8 minutes


  • 100
    mixed nuts, roughly chopped
  • 350
  • 2
    sprigs rosemary
  • 30
    olive oil
  • 200
    mixed fresh button and fresh black mushrooms, sliced
  • 45
    fresh parsley
  • 1
    lemon, grated rind and juice
  • 100
    feta, blue or Brie cheese crumbled


12 minutes
Dry roast the nuts in a frying pan. Cook the pasta and rosemary in plenty of boiling salted water. 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 4 heated bowls, top with mushroom sauce and garnish with the crumbled cheese.


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