How to make
Ingredients
- 1 pkg (250 g)PC®Black Label asparagus cappellacci filled egg pasta
- 2 tbsp (25 mL)Unsalted butter
- 2Small portobello mushrooms (or 1 large), sliced in 3/4-inch (2 cm) thick pieces
- 2 tbsp (25 mL)PC®Black Label lemon infused extra virgin olive oil
- 1 tsp (5 mL)Fresh lemon juice
- 2Green onions, thinly sliced on diagonal
- PinchSalt
- PinchFreshly ground black pepper
How to make
- Step 1In medium saucepan of boiling salted water, cook pasta for about 5 minutes or until tender; drain.
- Step 2Meanwhile, in large nonstick frying pan, melt butter over medium-high heat.Add mushrooms; cook, stirring for about 3 minutes or until browned. Transfer to plate.
- Step 3Add oil to same frying pan, swirling to coat. Add lemon juice, green onions and reserved pasta. Using tongs, turn over gently to just coat with sauce. Top with mushrooms and divide among three plates; sprinkle with salt, pepper and Parmigiano Reggiano shavings.