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1 lb. penne pasta
2 lb. cremini mushrooms, diced
3 shallots, chopped
4 Tbsp. chopped flat leaf parsley
2 Tbsp. chopped chives
1/2 cup Parmigiano-Reggiano cheese, shaved
4 Tbsp. Seasons Family Reserve Extra Virgin Olive Oil
2 Tbsp. Seasons White Truffle Oil
1/8 to 1/4 Tsp. Seasons Pepe e Aglio (black pepper blend)
Seasons Murray River Salt, to taste (available at Seasons Taproom)
Bring a large pot of salted water to boil. Add the pasta to the pot and cook according to the package directions, stopping 1 minute before the recommended cooking time. Remove from the heat and drain well.
Meanwhile, heat the Family Reserve extra virgin olive oil in a large skillet (or sauté pan) over medium heat. Add the shallots to the pan and sauté for about 2 minutes then add the diced cremini mushrooms. Continue to sauté for another 5 minutes, until mushrooms become soft. Add chopped parsley and sauté for an additional minute.
Transfer pasta to a large bowl and add the mushroom and shallot mixture. Season with Murray River salt and Pepe e Aglio. Toss for about one minute.
Serve pasta garnished with shavings of Parmigiano-Reggiano cheese, chopped chives and a drizzle of Seasons White Truffle Oil.
