Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 g penne, or farfalle
- 200 g mushrooms, brown
- 2 handfuls salad (Postelein)
- 1 handful parmesan
- 3 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1 teaspoon mustard
- chives
- Salt and pepper,
- sugar
Print Recipe
Pin Recipe Instructions
- Cook the pasta in plenty of salted water until al dente.
- Pluck the individual leaves from the Postelein (winter purslane), wash and spin dry.
- In the meantime, clean the mushrooms, do not wash and quarter them. Heat 1 tablespoon of olive oil in a pan and briefly fry the mushrooms.
- Prepare a dressing from 2 ladles of pasta water, the remaining oil, vinegar and mustard and season well with salt, pepper and sugar. Fold in the chives cut into fine rolls.
- Mix the pasta and mushrooms with the dressing in a large bowl and let cool.
- Finally fold in the Postelein leaves and the freshly grated Parmesan. Season to taste with black pepper from the mill.
- Tip:
- I also like to fry the mushrooms in a little truffle oil, so the pasta salad gets another interesting note.
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