Mezzi pennoni with porcini mushrooms

  • 1


  • 500 g0SX0139
  • 50 g Butter
  • 500 g porcini mushrooms, finely sliced
  • 1 small bunch Italian parsley, chopped
  • salt and ground pepper
Mezzi Pennoni Rigati n° 139


Toss the mushrooms in a pan with a knob of butter, add salt and pepper and brown. In the meanwhile cook the pasta in plenty of boiling salted water, drain when al dente and add it to the mushrooms, mix gently. Add the chopped parsley and serve immediately.