Recipe for Bowtie Pasta with Forest Mushroom Pesto with Blonde Mushrooms, Lamb’s Lettuce, and Pecorino

Make sure to follow the specified quantities to prepare your recipe!

For the farfalle, bring a large amount of water to a boil in a pot. Cook the farfalle covered for 11 to 13 minutes. Then, drain them and set aside uncovered. Thinly slice the shallot. Clean the mushrooms with paper towels, then cut them into quarters.

Heat the olive oil in a wok or skillet and sauté the shallot for 1 to 2 minutes over medium-high heat. Add the light mushrooms and continue cooking for 5 to 7 minutes. Stir in the pesto with the wild mushrooms and heat for 1 minute.

Tear the lamb's lettuce roughly. Chop the curly parsley roughly. Mix the farfalle with the mushrooms in the wok or skillet, then season with salt and pepper.

To finish, serve the salad on the plates. Place the pasta on top. Garnish with grated cheese and curly parsley.