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Mushrooms, Chestnuts and Pasta

1 lb chestnuts
3/4 lb mushrooms, quartered
3-4 oz pancetta, roughly chopped
1 small to medium onion, diced
1-2 cloves garlic, minced
2 Tbl fresh sage, chopped
1 Tbl fresh italian parsley, chopped
salt
pepper
3/4 cup parmesan cheese, grated
linguini or other wide pasta

Chestnuts

1) Wash and soak for 20 min
2) Pre heat oven to 475
3) Score flat side of chestnuts with small sharp knife into an "x" shape
4) Roast in oven for 25-40 minutes, until easily peeled
5) Remove from oven and place into a towel for 5 minutes
6) While keeping towel over unpeeled chestnuts, peel all
7) Dice until you have 1 cup, reserve remaining for future use

Sauce and pasta
1) Heat pan for boiling pasta
2) Heat large skillet with some olive oil
3) Cook pancetta until just starting to brown (2-4 minutes)
4) Add onions and sauté until translucent
5) Add mushrooms and continue to sauté until mushrooms start to release their juices
6) Add garlic and sauté for one minute
7) Add herbs and chestnuts and stir
8) add salt and pepper, remove from heat
9) Cook pasta
10) ladle one cup of pasta cooking water into pan with mushrooms
11) drain pasta and add 1/2 of cooked amount to the pan
12) add cheese and stir

Serves 2-3

Double sauce elements if you want to serve 4-6.




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