CHESTNUT & MUSHROOM FARFALLE

Indulge in the cozy comfort of this chestnut and mushroom farfalle, a dish designed to warm your spirit on chilly, gray days. The creamy, deep flavor of chestnuts pairs perfectly with earthy mushrooms, creating a pasta that's as satisfying as it is elegant. Ideal for sharing with loved ones, this recipe brings a touch of warmth to any table.

Ingredients

• 300-350 grams farfalle (depending on appetite)

• 250 grams cooked chestnuts, coarsely chopped

• 200 grams mushrooms, sliced

• 2 shallots, finely diced (brunoise)

• 2 garlic cloves, minced

• 75 ml white port wine

• 1 teaspoon thyme (fresh or dried)

• 50 grams Parmesan cheese, grated + extra for garnish

• 40 grams butter, cubed

• 2 tablespoons olive oil + extra for finishing

• 1 teaspoon lemon juice

• Salt and freshly ground black pepper

• Optional: fresh basil or parsley for garnish

Method

1. Cook the pasta

Cook the farfalle al dente according to the package instructions.

Reserve about 150 ml of the pasta cooking water before draining.

2. Prepare the sauce

Heat the olive oil in a large skillet over medium heat.

Sauté the shallots and garlic until translucent (2-3 minutes).

Add the mushrooms and cook until softened and golden brown (about 5

minutes).

Stir in the chopped chestnuts and thyme, and cook for another 2 minutes.

3. Deglaze and enhance flavors

Deglaze the pan with the white port and lemon juice. Let it simmer until most

of the alcohol has evaporated (about 2 minutes).

Gradually add the cold butter cubes while stirring with a whisk or wooden

spoon to create a creamy sauce.

4. Combine everything

Add the cooked pasta to the sauce along with a splash of the reserved pasta

water. Stir well to coat the pasta in the sauce.

Let it simmer on low heat for 2-3 minutes, adding more pasta water if needed

to achieve a smooth sauce.

Season to taste with salt and freshly ground black pepper.

5. Serve

Plate the pasta and sprinkle with extra Parmesan cheese and a few flakes of coarse salt.

Garnish with a sprig of fresh basil or parsley, drizzle with olive oil, and optionally add a touch more black pepper.

For an extra flavor boost, grate a little lemon zest over the dish just before

serving.

This adds a fresh note that beautifully complements the creamy chestnuts and Parmesan