Servings:
Serves 4 Servings
Ingredients
- 2 tablespoon olive oil
- 1 1/2 ounce portobello, finely chopped
- 1 ounce each garlic clove, chopped
- 12 ounce green olives, pitted and chopped
- 9 ounce heavy cream
- 1/4 bunch mint, leaves picked and chopped
- 1/4 bunch flat leaf parsly, leaves picked and chopped
- 14 ounce fusilli pasta
- 3 1/2 ounce fresh ricotta, crumbled
- 3 1/2 ounce parmesan cheese, grated
- 2 ounce each red chillies, chopped
- 1 ounce each lemon, to squeeze for seasoning
Preparation
Baking Directions:
Heat the olive oil in a large heavy-based frying pan over medium heat and sauté the mushrooms until they release their moisture.
Add the garlic and olives and cook until the liquid has evaporated and the flavor is concentrated.
Add the cream and simmer until reduced by half.
Add half of the mint and parsley, reserving the rest for the garnish.
Cook the fusilli until al dente, drain and add to the mushroom and olive mixture.
Stir in the ricotta and Parmesan and season with the salt and pepper.
Transfer to warmed pasta bowls and serve garnished with the remaining chopped herbs and the chillies.
Drizzle over a squeeze of lemon juice and a little extra-virgin olive oil.
Create your free profile or log in to save this article
Create your free profile or log in to save this article
Create your free profile or log in to save this article