Mafalde Funghi

128

Cooking with mafalde is always fun, it's a pasta with many different ridges that are great for holding the sauce close to the pasta in every bite. This is a recipe that comes from the Abruzzi region which brings back memories of hunting mushrooms in the early mornings in the mountain of Abruzzo.

•1 lb Mafalde
• 4 oz olive oil
• 6 oz sun dried tomatoes
• 16 oz button mushrooms
• 3 oz pine nuts
• 8 leaves of basil chopped
• 4 cloves of garlic
• 2 oz butter
• 2 oz grated romano
• 2 oz chopped parsley
• 2 pinches of black pepper

•Begin by placing a pot of salted water to a boil • In a skillet add the olive oil and bring to low heat • Add the sun-dried tomatoes and the mushrooms to the skillet as this will reconstitute them - this will take about 4-5 minutes • At this time add the pasta to the water, (if using fresh pasta this will cook for about 4 minutes if it is dry it will take about 7 or 8 minutes) • After reconstituting the mushrooms add the mushrooms, sun-dried tomatoes, garlic, basil, butter and black pepper to skillet and stir for 2 minutes • Remove pasta from pot and add directly to skillet and turn off heat • Add pine nuts and toss • Plate and sprinkle with romano

Nutritions

Calories
568

Sodium
689mg
28% DV

Fat
47g
73% DV

Protein
11g
23% DV

Carbs
18g
6% DV

Fiber
3g
14% DV