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Ingredients

250g dried rigatoni pasta
25g butter, chopped
2 tablespoons extra virgin olive oil
200g swiss brown mushrooms, thickly sliced
4 flat mushrooms, quartered
1 garlic clove, crushed
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice
2 tablespoons chopped fresh chives, plus extra to serve
60g baby rocket
60g goat’s cheese, crumbled

Method

Step 1 Cook pasta following packet directions. Drain well.
Step 2 Meanwhile, heat butter and 1/2 the oil in a large frying pan over medium heat. Add mushrooms. Cook for 5 minutes or until golden and tender. Add garlic and lemon rind. Cook for a further 2 minutes.
Step 3 Combine lemon juice, chives and remaining oil in a small bowl.
Step 4 Add pasta to frying pan. Cook, tossing, for 1 minute or until heated through. Remove from heat. Add rocket and chive mixture. Season with salt and pepper. Toss to combine. Top with cheese and sprinkle with extra chives. Serve.

Mushroom, rocket and goat's cheese pasta salad

How to make Mushroom, rocket and goat's cheese pasta salad

Ingredients

Method