Ingredients
250g dried linguine
120g Mushroom & Verjuice Pate
60ml cream
20g Preserved Lemons flesh removed, rinsed & thinly sliced
To taste sea salt and pepper
½ cup flat leaf parsley chopped
¼ cup parmesan shaved
250g dried linguine
120g Mushroom & Verjuice Pate
60ml cream
20g Preserved Lemons flesh removed, rinsed & thinly sliced
To taste sea salt and pepper
½ cup flat leaf parsley chopped
¼ cup parmesan shaved
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Methods
1
Cook the pasta in plenty of salted boiling water until al dente, strain and pour back into the pot.
2
Remove aspic topping from the Porcini Mushroom and Verjuice Pate and add the pate, cream and Preserved Lemon to the hot pasta and stir to combine.
3
Season with sea salt and black pepper and add chopped flat leaf parsley and serve with parmesan on top.
1
Cook the pasta in plenty of salted boiling water until al dente, strain and pour back into the pot.
2
Remove aspic topping from the Porcini Mushroom and Verjuice Pate and add the pate, cream and Preserved Lemon to the hot pasta and stir to combine.
3
Season with sea salt and black pepper and add chopped flat leaf parsley and serve with parmesan on top.
