Shopping List:
Gerardo di Nola Cortecce Pasta (or any other short cut pasta) (1lb)
Portobello Mushrooms (8oz)
Lioni smoked mozzarella (1lb)
Sun-dried Tomatoes (8oz)
Gerardo Di Nola Extra Virgin Olive Oil (EVOO) (6 tablespoons)
Fresh Parsley
Garlic (4 cloves)
Grana Padano Cheese (2 cups)
Salt
Red crushed pepper
Preparation:
Bring 4 quarts of water to a boil in at least a 6 quart pot, then add in your 1lb of Gerardo Di Nola pasta. Cook time depends on personal preference.
Add Gerardo Di Nola EVOO and Garlic (minced or sliced) to a large, low, pan.
Add portobello mushrooms to pan and sauté until tender.
Add sliced or minced sun dried tomatoes.
Drain the pasta and place in an oversized bowl.
Add in Lioni Smoked Mozzarella and grated Grand Padano cheese; mix evenly throughout.
Plate the pasta, top with freshly grated Gana Padano cheese and fresh parsley.
Serve and enjoy!
Check out our Instagram and watch us prepare this mouth-watering dish!
