Pasta / Sauces & Marinades / Vegetarian

Wild mushroom agnolotti w/ butter & parmesan sauce

The contestants on MasterChef did this last night in “the dreaded pressure test.” I’m sure mine would have impressed Gordon, Joe and Graham too, assuming they could get past the store bought pasta from Buitoni.

No? Take off my apron and leave the MasterChef kitchen? Fair enough.

Wild mushroom agnolotti w/ butter and parmesan sauce

Recipe adapted from Giada di Laurentiis
Serves 6-8

2 packages fresh wild mushroom agnolotti
1 cup unsalted butter
1/2 cup fresh basil leaves
6 tbsp. toasted pine nuts
1/2 tsp. grated nutmeg
2/3 cup grated parmesan

Cook the agnolotti as per the directions in a pot of boiling salted water. I actually used some beef stock in place of water. Definitely a good call. Also, we sure not to have the water boiling too rapidly, as you risk the agnolotti (or any filled pasta for that matter) breaking open.

In a heavy medium frypan, heat the butter until pale golden, which should take around 4 minutes. Add the basil and cook until lightly fried, then add the pine nuts. Pour the sauce over the pasta, then finish with nutmeg and parmesan.



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