Funghi di Bosco Linguine on a bed of Parmesan Shavings and Toasted Pine Nuts

Ingredients (10 portions)

Amount	Measure	Name
750	g	KNORR COLLEZIONE ITALIANA Linguine
3	l	KNORR Clear Vegetable Bouillon
20	ml	Oil, Olive
1	l	KNORR Collezione Italiana Funghi di Bosco Sauce
100	g	Cheese, Parmesan
50	g	Nuts, Pine toasted
5	g	Herb, basil fresh

Preparation

Advance preparation
Warm large pasta bowls. Make up the vegetable bouillon in advance whisking in 20 g of paste to one litre of boiling water. Pre heat oven to 180ºc / 350ºf / gas mark 4 and lightly toast the pine nuts as required, stirring occasionally.

Method :
1 . Place the bouillon on to boil, add the pasta, return to the boil and simmer gently until cooked to preference . Drain and mix in the olive oil . Keep hot .

2 . Decant the sauce into a heavy bottomed pan and place over a medium to high heat, bring to the boil and simmer for one minute .

3 . Serve the pasta centre of plate with the sauce mixed in or served separately . Garnish with the parmesan shavings, pine nuts and basil leaves .


Handy Hints :

At stage 1 the pasta can be chilled rapidly, placed in a clean container and refrigerated until required for use .

The pasta can be cooked in a variety of KNORR Bouillons to suit the palate and can of course be cooked in just plain water .

The heated sauce can be placed in a bain marie and held for up to 4 hours, stirring occasionally .

For additional flavour to the pasta, you can consider using a variety from the KNORR Herb Paste Range and also by adding a little KNORR Porcini Finishing Bouillon .