Tripolini Pasta With Wild Mushrooms And Sun-Dried Tomatoes

Recipe Ingredients

1/2 lb	227g / 8oz	Pasta - tripolini or bowtie
1 1/2 tablespoons	22ml	Virgin olive oil
3 tablespoons	45ml	Shallot - peeled and diced (large)
6		Garlic - minced
1/2 lb	227g / 8oz	Mushroom - thinly sliced
1/3 cup	20g / 0.7oz	Sun-dried tomatoes - drained, julienned
1/4 cup	36g / 1.3oz	Fresh herbs - finely chopped
		Parsley - thyme, rosemary, and oregano
1 cup	237ml	Chicken stock
3 tablespoons	45ml	Parmesan cheese - freshly grated
		Salt - to taste
		White pepper - to taste

Recipe Instructions

1. Boil the pasta in salted water until just al dente. Drain and run under cold water. Set aside.

2. Heat the oil in a large nonstick sauteepan. Add the shallots, garlic, and mushrooms and sauteeover medium heat, stirring constantly, about 4 - 5 minutes, or until softened. Add the tomatoes, herbs, and stock, reduce heat to simmer, and continue to cook for about 3 minutes, stirring to combine the flavors.

3. Add the cooked pasta and toss well. Add the cheese and salt and pepper, stir well and serve at once.

Source:
Chef Bill Bracken, the Peninsula Hotel in Beverly Hills

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