Lemon Infused Mushroom Triangoli With Parmigiano
Print Recipe
Servings Prep Time
3 15 minutes
Cook Time
6 minutes
Servings Prep Time
3 15 minutes
Cook Time
6 minutes
Lemon Infused Mushroom Triangoli With Parmigiano
Print Recipe
Servings Prep Time
3 15 minutes
Cook Time
6 minutes
Servings Prep Time
3 15 minutes
Cook Time
6 minutes
Ingredients
  • 1 PKG PC BLACK LABEL TRIANGOLI PORCINI MUSHROOM WITH TRUFFLE FILLED EGG PASTA
  • 2 TBSP PC BLACK LABEL LEMON INFUSED EXTRA VIRGIN OLIVE OIL
  • 1 TBSP UNSALTED BUTTER
  • 1 SMALL CLOVE GARLIC, MINCED
  • 1/3 CUP HAZELNUTS, TOASTED, SKINNED AND COARSELY CHOPPED
  • 1 TBSP EACH CHOPPED FRESH CHIVES, PARSLEY AND SAGE
  • PINCH EACH SALT AND FRESHLY GROUND BLACK PEPPER
  • 3 TBSP FINELY GRATED PC BLACK LABEL AGED 36 MONTHS PARMIGIANO REGGIANO
Servings:
Instructions
  1. In large saucepan, bring 8 cups (2 L) of lightly salted water to a boil. Open package and gently pour pasta into water. Return to a gentle boil and cook for 3 to 4 minutes (4 to 5 minutes if frozen).
  2. Meanwhile, in large frying pan, heat oil and butter over medium heat. Cook garlic for about 30 seconds, stirring, or until fragrant. Add hazelnuts, chives, parsley, sage, salt and pepper. Cook, stirring, for 30 seconds.
  3. Using slotted spoon, transfer pasta to frying pan. Pour in 1/2 cup (125 mL) pasta cooking water; toss gently to coat. Simmer about 1 minute or until liquid is reduced by about half, adding a spoonful more cooking water if sauce dries out. Transfer to serving bowls; sprinkle with Parmigiano.
Recipe Notes

TIP: To toast hazelnuts, place on rimmed baking sheet. Toast in centre of 375°F (190°C) oven for 8 minutes or until fragrant. Transfer to clean tea towel. Rub off and discard as much of the skins as possible.

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