Sundried Tomato and Pine Nut Pasta

Instructions

1. 1

   In a bowl, soak the chanterelles in the boiling water for about 30 minutes. Drain and set aside.

2. 2

   In a large saucepan of salted boiling water, cook the pasta until al dente. Keep 125 ml (1/2 cup) of the cooking water aside. Drain the pasta and oil lightly if they have to stand. Set aside.

3. 3

   Meanwhile, in a large skillet, sauté the mushrooms, tomatoes, olives, and garlic in the oil for about 2 minutes. Add the pasta, pine nuts, Parmesan cheese, parsley, and lemon juice. Toss to combine. Adjust the seasoning.

4. 4

   Sprinkle with the Parmesan shavings.