Sundried Tomato and Pine Nut Pasta

Ingredients

• • 1 bag 20 g dried chanterelles
  • 1 cup (250 ml) boiling water
  • 3/4 lb (375 g) multigrain penne
  • 1/2 cup (125 ml) oil-packed sundried tomatoes, drained and chopped
  • 2 tbsp (30 ml) oil-packed sundried black olives, drained and chopped
  • 2 cloves garlic, finely chopped
  • 3 tablespoons (45 ml) olive oil
  • 1 cup (250 ml) pine nuts
  • 1 cup (250 ml) grated Parmigiano-Reggiano cheese
  • 2 tablespoons (30 ml) chopped flat-leaf parsley
  • 1 tablespoon (15 ml) lemon juice
  • Parmigiano-Reggiano cheese shavings, to taste
  • Salt and pepper