Creamy lemon pasta with crunchy breadcrumbs
Serves 4
Prep Time
approx. 30 mins
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
Directions
- Clean and finely chop the mushrooms. Heat the butter in a pan and fry the mushrooms for approx. 3 minutes, turning occasionally.
- Roughly chop the almonds. Add the almonds and breadcrumbs and fry for a further 3 minutes.
- Season the mixture with salt and pepper, remove and set aside.
- Cook the pasta in boiling salted water according to the packet instructions.
- Wash the parsley, shake dry, pick off the leaves and chop finely.
- Drain the olives and set aside.
- Drain the pasta, reserving approx. 200 ml of the cooking water in a bowl.
- Return the pasta to the pan and mix with the cream cheese, cooking water, lemon zest and juice.
- Serve the pasta with olives and sauce, sprinkle with parsley and crunchy breadcrumbs.
