Sundried Tomato and Pine Nut Pasta
- 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
- 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.