Death by Pasta


Recipe from Afrim Pristine’s For the Love of Cheese


  • 1 lb (450 g) dried linguine pasta
  • 1 cup (250 ml) 35% whipping cream
  • 1 tsp lemon zest
  • 2 tbsp (30 g) unsalted butter
  • 1 1/2 cups (375 g) sliced button mushrooms
  • 1/3 cup (85 g) chopped, toasted walnuts
  • 1/2 cup (125 g) bocconcini cheese
  • 4 oz (120 g) finely grated Asiago cheese (divided)
  • Sea salt and freshly ground pepper, to taste
  • 2 tbsp (30 g) fresh chopped parsley


  1. Prepare the pasta as per the package directions.
  2. In a small saucepan, stir together the whipping cream and lemon zest over medium heat. Simmer, uncovered, for approximately 15 minutes or until the cream has reduced by one third.
  3. Meanwhile, in a large skillet, melt the butter and saute the mushrooms for 5 to 7 minutes over medium heat. Transfer the sautéed mushrooms to the cream sauce.
  4. Drain the pasta and add it to the cream sauce. Add the walnuts, bocconcini, and half the grated Asiago. Stir well to combine. Add salt, pepper to taste.
  5. Garnish with parsley and the remaining Asiago cheese. Serve immediately.


Serves 4

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