Pasta con champiñones

Ingredientes

• 5 ounces dry 'ruffled' pasta*
• 3 tablespoons pine nuts
• 3 tablespoons unsalted butter
• 10 ounces fresh chanterelle mushrooms (cleaned and dry)
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon dried red pepper flakes
• 2 ounces shaved Parmigiano-Reggiano PDO
• 1 tablespoon minced fresh chives

Preparación

1. 1

   Prepare the pasta in heavily salted water according to the package directions for al dente.

2. 2

   While the pasta is cooking, heat the pine nuts in a dry 10-inch skillet over medium heat. Toast the pine nuts, shaking and stirring frequently, until golden brown (about 5 to 7 minutes). Transfer the pine nuts to a small bowl and set aside.

3. 3

   Return the skillet to the stove and adjust the heat to medium-high. Melt the butter in the pan, then add the mushrooms and sauté for 3 to 5 minutes, until browned.

4. 4

   Drain the prepared pasta and add it to the skillet. Toss well and season with black pepper and red pepper flakes.

5. 5

   Transfer to a serving dish and garnish with the toasted pine nuts, shaved Parmigiano-Reggiano PDO, and minced chives. Serve at once.