Portabello Pappardelle Pasta
- Cooking and Prep: 30 m
- Serves: 6
Prepare the Pasta Dish
Cook pasta al dente or soft.
As pasta is cooking, sauté garlic and parsley with olive oil, salt and black pepper.
Clean, dry, cut stems and cut baby bellas into half moons. Once golden, throw into the garlic mixture. Sauté three to four minutes and set aside.
Coat pasta with olive oil, truffle zest, parmesan, salt and black pepper. Combine with baby bellas.
Slice two to three scallions or green onions and sprinkle on top.