finest* fusilli with wild mushrooms and almond gremolata recipe

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  • Serves 4
  • 10mins to prepare and 20mins to cook
  • 544 calories / serving
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Add the pasta to a large pan of salted, boiling water.

Meanwhile, heat 2 tablespoons olive oil in a large frying pan. Add all the mushrooms and cook over a high heat, stirring often, for 2 minutes. Stir 1 crushed garlic clove in and cook for 2 minutes more. Transfer to a mixing bowl, season well and stir in the butter and half the parsley.

Return the pan to a medium heat. Add the remaining tablespoon olive oil and the remaining garlic clove and cook for 30 seconds then add the almonds and remaining parsley. Cook for a minute or  two, stirring until the almonds begin to toast. Remove from the heat.

Drain the pasta, reserving a few tablespoons of the cooking water. Tip the pasta back into the pan with the cooked mushrooms and the reserved pasta cooking water and combine. Stir the Parmesan into the almond mixture and spoon over the pasta.

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  • Ingredients

  • 320g (11oz) finest* fusilli lunghi col buco pasta
  • 3tbsp olive oil
  • 2 garlic cloves
  • 100g (3 1/2oz) finest* wild mushrooms
  • 250g (9oz) finest* forester mushrooms
  • 30g (1oz) butter
  • a handful flatleaf parsley
  • 50g (1 1/2oz) finest* Marcona almonds
  • 30g (1oz) finest* reggiano parmigiano Parmesan
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  • Energy 2284kj 544kcal 27%
  • Fat 25.5g 36%
  • Saturates 7.2g 36%
  • Sugars 6.3g 7%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 65.9g Protein 16.2g Fibre 6.5g

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