Name: Gemelli with Chanterelles, Pine Nuts, and Parmesan
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 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)

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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, so I made this gemelli with chanterelles, pine nuts, and parmesan for dinner, and it was so delicious! I loved the big chunks of mushrooms, the crunchy pine nuts, the salty cheese, and the noodles tossed in garlic butter–it was a simple and flavorful dish, and it paired nicely with crusty bread and our house salad. Thanks for the mushrooms, Currié!

Gemelli with Chanterelles, Pine Nuts, and Parmesan

Ingredients:

3 tbsp butter
2 cups of chanterelles, cleaned and sliced in half
4 cloves of garlic, minced
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

How to Make Gemelli with Chanterelles, Pine Nuts, and Parmesan

Add pine nuts to a dry large skillet over low heat; cook for 4-5 minutes, tossing regularly until toasted. Remove them from the skillet and set aside.

Cook the pasta in a large pot of well-salted boiling water, according to the package instructions. Drain & reserve ½ cup of the cooking water.

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, sea salt, and freshly cracked pepper to taste, along with some of the reserved cooking water. Toss to coat evenly. Taste and re-season if needed.

Sprinkle with shaved Parmesan and serve immediately. Enjoy.

Gemelli with Chanterelles, Pine Nuts, and Parmesan

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Prep Time: 5

Cook Time: 10

Total Time: 15

Course: Main

Cuisine: Italian

Servings:

Author: Pam - For the Love of Cooking

Equipment

Ingredients

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

Instructions

Add pine nuts to a large skillet over low heat. Cook for 4-5 minutes, tossing regularly until toasted. Remove them from the skillet and set aside.
Cook the pasta in a large pot of well-salted boiling water, according to the package instructions. Drain & reserve ½ cup of the cooking water.
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, sea salt, and freshly cracked pepper to taste, along with some of the reserved cooking water. Toss to coat evenly. Taste and re-season if needed.
Sprinkle with shaved Parmesan and serve immediately. Enjoy.