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Linguini with Garlic Mushrooms, Rocket and Pine Nuts

Linguini with Garlic Mushrooms, Rocket and Pine Nuts

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The perfect pasta for any occasion!

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 5 mins |
  • Cook Time : 15 mins
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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.