Pasta with mushrooms, leafy salad and parmesan

Ingredients

• 400 g Casarecce
• Salt
• 400 g fresh chestnuts
• 1 Red Onion
• 1 Garlic clove
• 2 EL olive oil (for frying)
• 1 TL freshly chopped thyme
• 1 TL freshly chopped rosemary
• pepper (ground)
• 0.5 TL chili flakes
• 2 lettuce hearts
• 2 EL white balsamic vinegar
• 4 EL Olive oil
• 40 g parmesan (on a piece)
• rosemary sprig for garnish

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente.

2. 2.

   Clean the mushrooms, wipe them with a kitchen towel, remove stems, dice into small cubes, separate caps from gills and halve.

3. 3.

   Peel the onion and garlic and cut into very fine cubes.

4. 4.

   Heat oil in a pan and sauté onion and garlic until translucent. Add mushrooms and herbs and cook until the mushroom liquid has evaporated completely. Season with salt, pepper and chili flakes, then remove from heat.

5. 5.

   Wash the salad, separate leaves, shake dry and tear into small pieces.

6. 6.

   Drain the pasta, let it cool slightly, then mix with mushrooms and salad. Dress with vinegar, oil, salt and pepper, plate on a dish, sprinkle freshly grated parmesan and garnish with herbs.