Sundried Tomato and Pine Nut Pasta | RICARDO

Ingredients

• 1 bag 20 g dried chanterelles
• 1 cup (250 ml) boiling water
• 3/4 lb (375 g) multigrain penne
• 1/2 cup (125 ml) oil-packed sundried tomatoes, drained and chopped
• 2 tbsp (30 ml) oil-packed sundried black olives, drained and chopped
• 2 cloves garlic, finely chopped
• 3 tablespoons (45 ml) olive oil
• 1 cup (250 ml) pine nuts
• 1 cup (250 ml) grated Parmigiano-Reggiano cheese
• 2 tablespoons (30 ml) chopped flat-leaf parsley
• 1 tablespoon (15 ml) lemon juice
• Parmigiano-Reggiano cheese shavings, to taste
• Salt and pepper