Mushroom Pasta Recipe

In just 30 minutes, delight in the harmony of textures and tastes in our Mushroom Pasta, combining the delicate earthiness of chanterelles with creamy Parmigiano-Reggiano and crisp pine nuts.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Prepare the pasta in heavily salted water according to the package directions for al dente.
2. 2While 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. 3Return 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. 4Drain the prepared pasta and add it to the skillet. Toss well and season with black pepper and red pepper flakes.
5. 5Transfer to a serving dish and garnish with the toasted pine nuts, shaved Parmigiano-Reggiano PDO, and minced chives. Serve at once.