Porcini Mushroom and Verjuice Linguine
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Step 1: Cook the pasta in plenty of salted boiling water until al dente, strain and pour back into the pot.
Step 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.
Step 3: Season with sea salt and black pepper and add chopped flat leaf parsley and serve with parmesan on top.
250g dried linguine
120g 1 tub Mushroom & Verjuice Paté
60ml 1/4 cup cream
20g 1 quarter piece Preserved Lemons flesh removed, rinsed & thinly sliced
To taste sea salt and pepper
½ cup flat leaf parsley chopped
¼ cup parmesan shaved