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Mushroom linguine with green chilli verde
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10g Cooks’ Ingredients Wild Mushrooms
200g essential Waitrose Linguine
1 clove garlic, finely chopped
1 fresh green chilli, deseeded and finely chopped
40g essential Waitrose Pitted Green Olives, chopped
25g pack flat leaf parsley, chopped
Finely grated zest of 1 lemon, plus 2 tsp juice
4 tsp olive oil
250g chestnut mushrooms, sliced
1. Soak the dried mushrooms in 3 tbsp boiling water. Meanwhile, bring a saucepan of water to the boil and cook the linguine for 10 minutes until tender. Combine the garlic, chilli, olives, most of the parsley, lemon juice and 2 tsp of the olive oil in a small bowl.
2. Heat the remaining oil in a frying pan and fry the chestnut mushrooms for 5 minutes until golden. Drain and chop the dried mushrooms, reserving the liquid. Add both to the pan and cook for 1 minute.
3. Drain the pasta, return to the saucepan and add the chilli verde and mushrooms. Heat through for 1 minute and pile onto serving plates. Sprinkle with the remaining parsley and lemon zest and serve.
Typical values per serving:
1 of your 5 a day/low in sat fat
This recipe was first published in March 2018.