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Ingredients – Serves 2

125g any variety of pasta (La Campofilone Fettucine Ai Funghi)
20g dried porcini mushrooms
4tbsp olive oil
4 dried chilli peppers
2 handfuls of fresh spinach
2tbsp pine nuts, toasted (optional)
grated parmesan (optional)


Method

1. Rehydrate dried chilli peppers in boiling water.
2. Drain the chilli peppers and crush.
3. Slowly heat the olive oil in a frying pan, when hot enough gradually add the crushed chilli peppers. Pour into a small dish and set aside.
4. Toast the pine nuts either under a grill or in a dry frying pan (note: they toast really quickly, as I found out!)
5. Boil 2 litres (minimum) of salted water in a large saucepan, add mushrooms for 5 minutes then add pasta and cook as instructed on the packet.
6. When ready drain pasta and porcini mushrooms in a colander, then toss with spinach.
7. Divide into two dishes, drizzle over chilli oil then sprinkle pine nuts and parmesan cheese if using.

Inspired by: The Pantheon, Pappardelle & Porcini Mushrooms – Day 1 in Rome, Italy

Dessert: Marks & Spencer Apricot Frangipane


(Photo: Larecettedujour @ Flickr)

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