- Ingredients:
- ribbon pasta – 400 g
- Pesto di Cantarella – 160g
- frozen chanterelle mushrooms – 100 g
- shallot – 1 pc
- oil – 2 table spoons
- salt – 1 pinch
- pepper- 1 pinch
Preparation:
Cook the pasta al dente in slightly salted water with a bit of oil.
Drain, keep it warm.
Cut a shallot finely, fry in a spoon of oil.
Add the mushrooms and fry with the shallot.
Mix it with the pesto and fry together for a few more minutes, until the mushrooms are tender and the sauce is warm.
Season with a pinch of salt and pepper.
Put to a separate pot.
Roast chopped cashew nuts on the same (not cleaned) frying-pan for a moment.
Gently mix the prepared sauce with pasta, to cover it completely.
Heat up for a moment.
Serve hot, sprinkled with roasted nuts and chopped fresh basil.
Bon appétit!
Direct link to the recipe
HERE
