I would love to take the credit, but…

Greetings everyone!

This is my Mom’s recipe, and it’s amazing.

ENJOY!

Portobello cappelini Limone aglio con prezzemolo!

Ingredients:
2 large portobello mushrooms quartered and sliced
2 shallots, peeled and diced
4 cloves garlic, peeled and diced or crushed
1 sprig fresh basil chopped fine
1 bunch of fresh parsley, chopped fine
1/4 cup roasted, unsalted pine-nuts
1 tablespoon fennel seed
1 pound cappelini pasta (cook as directed)
1/4 – 1/2 cup extra virgin olive oil
1 bunch fresh parsley, chopped (remove the stems)
1 lemon, zested and juiced
1/2 cup white wine
course fresh ground black pepper
dash of cayenne pepper (to taste)
salt (to taste)
1/2 cup Shaved Parmesan, Romano & Asiago Blend (Trader Joe’s brand)
1/4 cup fresh finely-grated Romano cheese

In a large skillet, sauté the shallots, the mushrooms and the garlic in 1/4 cup of olive oil, until the shallots and mushrooms are wilted. Add the wine and cook for 2 more minutes. Next, add 1/2 of the chopped parsley, the chopped basil, the pine nuts, the fennel seed, the cayenne, and the salt and pepper, and sauté for 3 more minutes. Add the remaining oil the lemon juice and lemon zest, and remove from heat.

In a separate pan, boil the water for the cappelini, and cook as directed on the package. Remember, cappelini cooks very quickly, and the noodles are definitely better “al dente!”

In a large pasta bowl, put the cooked cappelini, and add the sauce/oil mixture, the remaining chopped parsley and add the Shaved Parmesan, Romano & Asiago Blend and the fresh finely-grated Romano.

Toss and serve with a green salad, and a fabulous white wine.

Your tummy will say, “Thank you.”

Buon appetito!

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