Ribbon pasta with chanterelles

STEP BY STEP

Let's make something delicious.

1. 01

   Cook the pasta in boiling salted water until al dente. Drain, rinse under cold water and leave to drain thoroughly.

2. 02

   Drain the chanterelles and leave whole or halve, depending on their size. Peel and finely dice the shallots. Using a sharp knife, cut a circle around the stalk of the pointed pepper and remove it. Carefully scrape out the seeds and membranes – a melon baller works best for this. Cut the pepper crossways into thin rings.

3. 03

   Melt the butter in a sufficiently large frying pan and briefly sweat the shallots. Add the chanterelles and pepper rings and fry for 2-3 minutes. Deglaze with the vegetable stock, season with salt and pepper and sprinkle in the rosemary needles. Simmer for 3 minutes. Add the ribbon pasta, toss to combine and heat through. Adjust the seasoning, plate up and serve.