In a bowl, soak the chanterelles in the boiling water for about 30 minutes. Drain and set aside.
In a large saucepan of salted boiling water, cook the pasta until al dente. Keep 125 ml (1/2 cup) of the cooking water aside. Drain the pasta and oil lightly if they have to stand. Set aside.
Meanwhile, in a large skillet, sauté the mushrooms, tomatoes, olives, and garlic in the oil for about 2 minutes. Add the pasta, pine nuts, Parmesan cheese, parsley, and lemon juice. Toss to combine. Adjust the seasoning.
Sprinkle with the Parmesan shavings.
You can substitute the dried mushrooms for fresh. In this case, brown them just before adding the mixture of sundried tomatoes.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.