Spaghetti with mushrooms, pinenuts, parsley and Pecorino Romano – 19 January 2012

D cooked his specialty: Mushrooms – brown, this time – are sliced and sauteed in olive oil with pinenuts. Parsley is cooked in (I think at the end) and also tossed fresh on the finished dish. The “sauce” is tossed with spaghetti, and topped with the fresh parsley and shaved Pecorino Romano. Delicious!

We had the leftovers of the Chateau Vernedre Coteaux du Languedoc, and the Epicuro Nero d’Avola. Neither was especially happy about being in a small bottle for one or two days, but the Languedoc was better than the Nero.

Small bottles for leftover wines

{Written and posted the 20th}

This entry was posted in Meatless, Pasta and tagged , , , , , . Bookmark the permalink.

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