Chestnut Penne with Mushrooms

  • Yield 4 servings

Roast some extra chestnuts and you’ll be set to make these pasta classic.


1 pound penne pasta
Salt, to taste
2 teaspoons unsalted butter
1 tablespoon olive oil
2 large portobello mushrooms, diced
1 cup chopped roasted and peeled chestnuts*
2 tablespoons chopped parsley
1/4 cup shredded parmesan cheese
Freshly ground black pepper


  1. Cook pasta in boiling salted water about 8 minutes until tender but still al dente. Drain, rinse with cold water, drain and set aside.
  2. Heat butter and oil in a large nonstick saute pan over medium heat. Add mushrooms and saute 4 minutes until lightly browned. Add chestnuts and cooked pasta. Combine well and continue to saute 1 minute. Remove from heat and add parsley, parmesan, salt and pepper. Serve immediately.
*The simplest way to roast chestnuts is to score them on the flat side with a sharp knife and place them on a baking pan. This prevents the nuts from bursting when you roast them. Bake them in a preheated 400F oven 20 to 25 minutes until the cut edges of the shells curl up. After letting the nuts cool enough to handle, peel back the shell and remove the chestnut inside.



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