Linguini with Garlic Mushrooms, Rocket and Pine Nuts
The perfect pasta for any occasion!
- Serves: 4 |
- Difficulty: easy
- Prep Time : 5 mins |
- Cook Time : 15 mins
500 g linguini
100 g pine nuts
100 g butter
250 g brown mushrooms, thinly sliced
3–4 cloves garlic, crushed
salt and pepper to taste
zest of 1 lemon
about 80 g wild rocket
2–3 Tbsp (30–45 ml) Parmesan-infused or extra virgin olive oil
1 C (250 ml) Parmesan shavings to serve
Sift the flours and a pinch of salt in a bowl. Combine the oil and water in another bowl and add to the flour mixture. Stir with a wooden spoon until you have a thick, smooth mixture. Cover a baking tray with a piece of plastic wrap. Using a 1-cm star nozzle and a piping bag, pipe 10-cm strips of the mixture onto the tray. Heat at least 5 cm of the sunflower oil in a pan.
Boil the linguini in salted water until al dente. Drain and keep to one side.
Meanwhile, toast the pine nuts in a large, dry frying pan. Keep a watchful eye that they don’t burn. When done, remove from the pan and keep to one side.
Add the butter to the same pan and heat until it turns a nutty colour and starts to bubble, then add the mushrooms and garlic and sauté until browned, softened and aromatic, about 8 minutes. Season well with salt and pepper.