Nutty mushroom pasta
|100.00 g||nuts — mixed, roughly chopped|
|2.00||fresh rosemary — sprigs|
|30.00 ml||fresh chillies — 573|
|200.00 g||mushrooms — mixed button and black|
|45.00 ml||fresh parsley|
|1.00||lemon — zest and juice|
|100.00 g||feta cheese — or blue cheese or brie cheese, crumbled|
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 heated bowls, top with mushrooms and garnish with the crumbled cheese.