Pappardelle with walnuts, mushrooms and Parmesan
Ingredients
50 grams Parmesan Cheese
150 grams chanterelle mushrooms
200 grams of spinach
2 tablespoons olive oil
180 grams pappardelle
50 grams of peeled walnuts
1 clove garlic
1 pinch salt
Tips
We recommend adding a little truffle oil when sautéing the mushrooms, before serving the pappardelle. The touch of the truffle is spectacular.
Pappardelle with walnuts, mushrooms and Parmesan
Preparation
1.In a pot with boiling water, cook the pappardelle for the time indicated in the instructions on its packaging. Once ready, drain and set aside.
2 Very finely chop a garlic. In a large frying pan, sauté the garlic and then add the spinach and mushrooms that you should have previously washed and cut into small pieces. Sauté the mushrooms over medium heat for 5 minutes with a pinch of salt.
3.When the mushrooms are at their point, add the pappardelle to the pan, mix everything and leave them in the pan so that they acquire the flavor of the mushrooms and the oil for a couple of minutes.
Now add half of the grated Parmesan cheese and stir with the pasta. Little by little it will melt with the heat.
- Pour the pasta into a container, finish by sprinkling the rest of the Parmesan cheese, as well as the chopped walnuts and eat immediately.
