Mushroom and nut pasta
Serve with a crunchy, green, summery salad for freshness.
Preparation time : 10 min Cooking time : 15 min Servings : 4Dry roast the nuts in a frying pan and set aside.
- 100 g mixed nuts - roughly chopped
- 350 g pasta
- 2 sprigs rosemary
- 30 ml olive oil
- 200 g mixed fresh button and fresh black mushrooms, sliced
- 45 ml fresh parsley
- 1 lemon - grated rind and juice
- 100 g feta cheese - crumbled
meanwhile cook the pasta and rosemary in plenty of boiling salted water until cooked.
Heat the oil and gently fry the mushrooms. Add the parsley, lemon rind, juice and freshly ground black pepper to taste. Drain the pasta and discard the rosemary.
Toss with the nuts. Serve in heated bowls, top with mushroom sauce and garnish with the crumbled cheese.