Casarecce Ai Funghi Recipe
Maitake mushrooms, pickled chanterelles, walnut pesto, Moliterno al Tartufo
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the casarecce pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- 2
Prepare the Mushrooms
In a large skillet, heat the olive oil over medium heat. Add the sliced maitake mushrooms and sauté for about 5-7 minutes until they are golden brown and tender. Add minced garlic and sauté for an additional minute until fragrant.
- 3
Combine Ingredients
Reduce the heat to low and add the pickled chanterelles to the skillet. Stir in the walnut pesto and mix well, adding a bit of the reserved pasta water to create a sauce.
- 4
Mix Pasta and Sauce
Add the drained casarecce pasta to the skillet and toss everything together. If the sauce is too thick, add more reserved pasta water until desired consistency is reached. Season with salt and black pepper to taste.
- 5
Serve
Plate the pasta and garnish with shavings of Moliterno al Tartufo cheese and a sprinkle of chopped fresh parsley. Serve immediately.