[tp lang=”es” only=”y”] La comida de este domingo. Unos tortellini rellenos de ricotta y espinacas con una salsa de champiñones, nueces y aceitunas. La pasta es fresca (comprada) mi aportación es la salsa, algún día aprenderé a hacer pasta fresca pero de momento no está en el repertorio. Las salsas sí, así que aquí va…[/tp]
[tp not_in=”es”]This sunday´s meal. Tortellini stuffed with ricotta and spinach with a mushroom, nuts and olive sauce. Pasta is fresh (store bought) mi deal is the sauce, someday I will lear how to make fresh pasta but for the time being i don´t, so here´s the sauce. [/tp]
[tp lang=”es” only=”y”]Ingredientes
- Pasta fresca
- 2 dientes de ajo
- 6 champiñones grandes
- un puñado de nueces
- un puñado de aceitunas negras
- albahaca
- leche
- mantequilla
- queso crema
- sal
- pimienta
[/tp]
[tp not_in=”es”]Ingredients
- Fresh pasta
- 2 cloves of garlic
- 6 large mushrooms
- a handful of walnuts
- a handful of black olives
- basil
- milk
- butter
- cream cheese (philly will do)
- salt
- pepper
We make the pasta following the package instructions, just a tip, I get it out of the boiling water 1 minute before it says in the package, drain it and reserve. First chop the garlic very thinly. Chop the mushrooms and remove the seeds from the olives ( yes… it´s a pain) and chop them.
In a pot heat up 2 tablespoons butter and fry the garlic. Add the mushrooms and let them golden brown. When they are add olives, the chopped nuts and 1/2 glass of milk. Lower the heat and add the cream cheese to thicken up. Add salt, pepper and chopped basil to finish.
Mix the pasta with the sauce in the pot (that’s why we got it out 1 minute before so that it will not get overcooked when returning to the stove) if the sauce is too thick add a little milk, mix well and serve.[/tp]
