Porcini Lemon Zest Pasta
1 lbs of fresh spelt past (or dry spelt pasta)
1/2 lb of porcini mushrooms (can use shitake)
Garlic 5 cloves chopped
Extra virgin olive oil 5 tablespoons
Fresh lemon zest from 1 lemon
Black pepper grinded 1/2 teaspoon
Salt ½ teaspoon
Freshly grinded Parmesan cheese ¼ cup
Fresh chopped dill 1/4 of a bunch
Optional add 1 teaspoon of sour cream per serving
Bring medium pot to boil and prepare pasta according to package instructions
In deep skillet over medium heat put olive oil, garlic, and onion cook till tender. Add salt and pepper. Add mushrooms and sauté for another 15 minutes till mushroom are soft.
Place pasta in the bowl and put sautéed mushrooms on top. Add teaspoon of lemon zest and a teaspoon of chopped dill.
Optional – can add a teaspoon of sour cream for richer flavor.
Add more salt, pepper, or olive oil to taste