Mushroom Maltagliati

I make a lot of pasta by hand and as a by product I always have leftover scraps of pasta that I put in the freezer. This recipe is a simple way to use up those leftovers and coat the pasta in heaps of flavour.

Ingredients

Pasta

• 400g pasta scraps
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 1 cup mushrooms, sliced
• 4 tbs olive oil
• 1/2 tsp of thyme
• 50g butter
• 100g goat's cheese
• 2 tbs pine nuts

Pangrattato

• 1/4 cup breadcrumbs
• 1tsp lemon zest
• 2 anchovies, finely chopped
• 1 tbs olive oil
• 1 clove garlic, crushed
• 1 tbs parmesan, finely grated

Method

1. Place a pot of water on the stove to boil. Heat the olive oil in a large pan over a medium heat. Add the onions and sauté until soft. Add the garlic, mushrooms and thyme to the pan. Stir constantly until golden and reserve until later.
2. To make the pangrattato, heat the olive oil in a small pan before adding the breadcrumbs, lemon zest, garlic and anchovies. Fry until golden, stirring constantly, and take off the heat. Transfer to a bowl and allow to cool before adding the parmesan.
3. Add salt to the water before adding the pasta. While this is cooking, toast the pine nuts in a dry pan over a medium heat until golden. When the past is aldente, toss it through the mushroom mix. Melt through the butter and coat the pasta, season to taste.
4. To serve, use tongs to dish the pasta into bowls before topping with the goat's cheese, pangrattato and pine nuts.