Gemelli with Chanterelles, Pine Nuts, and Parmesan
My amazing friend Currié gave me more fresh chanterelles this week and I couldn’t wait to make another recipe with them. I wanted their flavor to shine in the dish so I simply sautéed them in butter and garlic then tossed them with gemelli pasta, pine nuts, parsley, and shaved Parmesan cheese. This dish was so delicious! I loved the big chunks of mushrooms, the crunchy pine nuts, the salty cheese, and the noodles tossed in the garlic butter – it was a simple and flavorful dish. Thanks for the mushrooms Currié!
- 2-3 tbsp butter
- 2 cups of chanterelles, cleaned and sliced in half
- 4 cloves of garlic
- 2 -3 tbsp toasted pine nuts
- Parmesan cheese, shaved
- Sea salt and freshly cracked pepper, to taste
- Fresh parsley, chopped
- 8 oz gemelli pasta, cooked per instructions
Cook the pasta per instructions. While the pasta is cooking, heat the butter in a large skillet over medium high heat. Once the pan is hot add the chanterelle mushrooms and sauté for 4-5 minutes or until they are golden brown. Add the garlic and stir, constantly for 1 minute. Add the cooked and drained pasta to the butter and chanterelles then add the toasted pine nuts, fresh parsley, and sea salt and freshly cracked pepper, to taste – toss to coat evenly. Taste and re-season if needed. Sprinkle with shaved Parmesan and serve immediately. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
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