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 so 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 the 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!
How to Make Gemelli with Chanterelles, Pine Nuts, and Parmesan:
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
How to Make Gemelli with Chanterelles, Pine Nuts, and Parmesan
Add pine nuts to a small dry skillet over low heat; cook for 4-5 minutes, tossing regularly until toasted. Remove from skillet and set aside.
Cook the pasta per instructions, drain & reserve 1/2 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 and some of the reserved cooking water, to taste–toss to coat evenly. Taste and re-season if needed. Sprinkle with shaved Parmesan and serve immediately. Enjoy.
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
- Cook the pasta in a large of of salted water per instructions, drain & reserve 1/2 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 and some of the reserved cooking water, to taste--toss to coat evenly. Taste and re-season if needed. Sprinkle with shaved Parmesan and serve immediately. Enjoy.
