Parmigiano Reggiano 40 Months
Cook the pasta in plenty of salted water until it’s al dente, drain through a sieve. Reserve about 100 ml of cooking water. In the meantime heat the olive oil in a pan and sauté the shallots and the mushrooms. Season with salt, pepper and cayenne pepper. Now add the butter and melt it. Add the pasta and Parmigiano Reggiano one by one and stir with cooking water from the pasta, lemon zeste, lemon juice and parsley until it’s smooth.
|3 tbsp||Olive Oil|
|1||Shallot, finely sliced|
|4||4 Herb Mushroom, cut into fine strips|
|50 g||Parmigiano Reggiano 40 m, grated|
|1||Lemon, grated & juices|
|1-2 tbsp||Parsley, finely chopped|
Arrange the pasta on warm deep plates and sprinkle with Parmigiano Reggiano, watercress and roasted pine nuts.
|30 g||Parmigiano Reggiano 40 m, shavings|
|50 g||Pine nuts, roasted|