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Mascarpone

Mushroom, ricotta and thyme with farro linguine


The earthy combination of farro pasta and mushrooms paired with creamy ricotta makes this the perfect dish for a wintry evening.

You'll need

150 gm ricotta 50 gm parmesan, finely grated, plus extra to serve Finely grated rind of 1 lemon ¼ cup (loosely packed) thyme leaves 2 tbsp extra-virgin olive oil 400 gm mushrooms (such as pine and Swiss brown), coarsely chopped 5 garlic cloves, finely chopped 50 gm butter, coarsely chopped 400 gm dried farro linguine (see note)

Method

  • 01
  • Combine ricotta, parmesan, lemon rind and half the thyme in a small bowl, season to taste and set aside.
  • 02
  • Heat oil in a large frying pan over high heat, add mushrooms and sauté until golden (3-5 minutes). Add garlic, butter and remaining thyme, sauté until garlic is tender (1-2 minutes), season to taste and keep warm.
  • 03
  • Meanwhile, cook pasta in boiling salted water until al dente (7-10 minutes), toss through mushroom mixture and season to taste. Serve hot, scattered with ricotta mixture and extra parmesan.

Note Dried farro linguine is available from select delicatessens. If unavailable, substitute plain linguine.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2010

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