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 PASTA Linguine |
| 3 | l | KNORR Paste Bouillon Clear Vegetable |
| 1 | l | KNORR GARDE D'OR Sauce Mushroom |
| 20 | ml | Olive oil |
| 100 | g | Parmesan cheese |
| 50 | g | Pine nuts toasted |
| 5 | g | Basil |
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 .
