Servings:
4
INGREDIENTS
- - 320 g whole kamut fusilli
- - 350 g porcini mushrooms
- - 350 g chestnuts
- - 40 g of walnuts
- - 3 shallots
- - 1 clove of garlic
- - 1 bunch of thyme
- - Extra virgin olive oil
- - salt
INSTRUCTIONS
- Peel the chestnuts with a boxcutter with a sharp tip and put them to boil in plenty of water for about an hour and a quarter. Let them cool, then peel, remove the remained dark skin and chop.
- Clean the mushrooms and slice them. Finely chop the garlic and the shallots. Coarsely chopped the walnuts.
- Sauté the chopped shallots and garlic in a pan with 5 tablespoons of olive oil over low heat. After 5-6 minutes add the mushrooms, chestnuts and three-quarters of the thyme. Cook over high heat for 10-12 minutes, stirring often. Eventually salt lightly.
- Boil the pasta, toss with the sauce of mushrooms and chestnuts, complete with nuts, the remaining thyme and serve immediately.
