Farfalle with Chestnut Mushrooms and Almonds
Australian Gourmet Traveller recipe for farfalle with chestnut mushrooms and almonds by Mitchell Orr from 121 BC in Sydney.
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Cooking tools:
- Fine-mesh sieve
- Rolling pin
- Oven
- Stove
- Baking sheet
- Saucepan
- Skillet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Colander
- Plastic wrap
- Spoon
- Plate
Ingredients
- 40 gm flaked almonds (1/3 cup)
- 1 tbsp olive oil
- 4 garlic cloves, thinly sliced
- 2 thyme sprigs
- 500 gm chestnut mushrooms, trimmed, stalks reserved
- 100 gm shiitake mushrooms
- 1 quantity basic pasta dough (see basic pasta recipe)
- 150 gm butter, coarsely chopped
- 40 gm grated aged Pecorino Sardo (½ cup)
- 50 ml extra-virgin olive oil, or to taste
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