Sunday, November 3, 2013

Scrumptious Sundays

Mushroom Pappardelle
(made this one up on my own)

Large container of mushrooms, washed & sliced
2 Tbsp olive oil
2 garlic cloves
1 tsp crushed red chiles
salt & pepper
juice of 1/2 lemon
1 lb pappardelle noodles
1/2 c. toasted hazelnuts, chopped
handful of shaved parmesan cheese
8 sprigs fresh flat-leaf parsley, chopped

Cook pasta in salted boiling water.  While pasta is cooking heat olive oil in a large sauté pan.  Once pan and oil are hot add the mushrooms.  Fry fast, tossing once or twice, then add garlic and chiles.  Season with salt & pepper.  Continue to sauté for 4-5 minutes, stirring regularly.  Turn off heat and add lemon juice.  Toss  & season with additional salt and pepper if necessary.

Toast hazelnuts, roughly chop and set aside.  Chop parsley.  Combine pasta and mushrooms, toss until mixed well.  Sprinkle with parsley, hazelnuts, and parmesan cheese.  Toss gently to mix all ingredients. Garnish with parsley and parmesan.