Ingredients

  • 200 g brown mushrooms
  • 80 g almonds with skin
  • 2 tbsp Kerrygold Original Irish butter
  • 50 g breadcrumbs
  • Salt
  • Black pepper
  • 400 g linguine pasta (or your favourite pasta)
  • 5-6 stalks of flat-leaf parsley
  • 150 g mixed olives without stones
  • 1 tub KERRYGOLD® GARLIC & HERB CREAM CHEESE 150G
  • Zest of 1 organic lemon + 2 tbsp juice
Print recipe

Directions

  1. Clean and finely chop the mushrooms. Heat the butter in a pan and fry the mushrooms for approx. 3 minutes, turning occasionally.
  2. Roughly chop the almonds. Add the almonds and breadcrumbs and fry for a further 3 minutes.
  3. Season the mixture with salt and pepper, remove and set aside.
  4. Cook the pasta in boiling salted water according to the packet instructions.
  5. Wash the parsley, shake dry, pick off the leaves and chop finely.
  6. Drain the olives and set aside.
  7. Drain the pasta, reserving approx. 200 ml of the cooking water in a bowl.
  8. Return the pasta to the pan and mix with the cream cheese, cooking water, lemon zest and juice.
  9. Serve the pasta with olives and sauce, sprinkle with parsley and crunchy breadcrumbs.

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