METHOD

• Put salted water onto boil, add Barilla Penne Rigate once the water is boiling, and cook until al dente (approx. 9 mins)

• Start by making crisps, grate the parmesan cheese and place on to a tray lined with baking paper

• Turn a glass upside down to swirl the parmesan into circular shapes

• Pop into 190 degree oven for approx 5 mins, set aside to cool

• Whilst the pasta and crisps are cooking, slice your shallots and garlic thinly.

• Add olive oil to the pan with the garlic and shallots, bring to a low simmer and sauté for 2 mins

• Slice Costa White Cap mushrooms. 

• Add the Costa White Cap Mushrooms and toss to coat, season the Mushrooms with salt and turn up the heat slightly to saute the mushrooms

• Chop parsley and set aside

• Cook for a few minutes before adding in 1/2 cup of the pasta water. 

• Add the Parmesan Cheese and parsley and stir well

• Add the strained Penne Rigate pasta

• Finish with a generous pinch of cracked black pepper.

• Serve into individual bowls top with a parmesan crisp and enjoy.

LFHW TIP! When grating your Parmesan Cheese, keep the rind, place in a Tupperware container or ziplock bag and freeze. They are great as a flavour bomb in soups, stews or even your Bolognaise Sauce.

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