Penne with three flavours
Instructions
Put the dried mushrooms in warm water for 30 minutes, then drain them and chop them.
In small saucepan, Saute 1 with 2 tablespoons of olive oil 1 finely chopped garlic and parsley.
After a few minutes add the tomato pulp and, after another 5 minutes, mushrooms and peas.
Add salt, pepper and cook covered for 20 minutes.
Boil the penne in salted water until al dente, drain and immediately coat with 1 knob of butter and then with the sauce.
Ingredients and dosing for 4 persons
- 500 g of type pasta penne rigate
- 20 g of dried mushrooms
- 200 g of peas
- 200 g of tomato pulp
- 1 clove of garlic
- Parsley
- 2 tablespoons of olive oil
- 1 walnut butter
- Salt
- Pepper