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Pasta with Crimini mushrooms and toasted almonds Recipe


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     Pasta with Crimini mushrooms and toasted almonds

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6

1/2 c (3 oz) slivered almonds
3 T butter
1 pkg (8 oz) crimini mushrooms (baby portebellas), sliced
1 T slivered garlic
1 1/4 c chicken or vegetable broth
1 1/4 c whipping cream
1/2 c dry white wine
12 oz bow tie or penne pasta
3 T chopped fresh herbs
1 T finely grated lemon peel
2/3 c grated parmesan cheese

Place almonds in skillet. Cook and stir over medium-low heat for 3 minutes or until just lightly golden. Cool and set aside.
In large skillet, melt butter. Add mushrooms and garlic. Cook over medium-high heat until vegetables just begin to color. Add broth, cream, and wine. Cook, stirring occasionally, until sauce reduces slightly, about 4 minutes.
Cook pasta in large pot until firm to the bite. Drain; add to skillet with sauce. Stir in almonds, herbs, lemon peel, and half of cheese. Sprinkle remaining cheese over top and serve immediately.

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