Tagliatelle with Mushrooms, Lemon Zest, Parmesan, and Argan Oil
Pasta and Pizza • European
Description
Tagliatelle with Mushrooms, Lemon Zest, Parmesan, and Argan Oil
Ingredients
- Fresh Mushrooms 10 oz
- Garlic 2 cloves
- Chicken Broth 5 fl oz
- Green Tagliatelle Pasta 5 oz
- Chopped Sage Leaves 1 tablespoon
- Sargan 1 tablespoon
- Citrus Zest Mix 1 tablespoon
- Grated Pecorino Pepato Cheese to taste
Step-by-Step Guide
Step 1
In a skillet, combine thinly sliced mushrooms, minced garlic, and broth. Bring to a boil and cook until the mushrooms are tender and most of the liquid has evaporated, about 5 minutes.
Step 2
Meanwhile, cook the pasta in boiling salted water until al dente. Drain and return to the pot. Add the mushrooms, grated lemon zest, and parsley. Season with salt and pepper to taste. Drizzle with argan oil and sprinkle with Parmesan. Serve immediately.
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