PENNE AND PINE NUTS

3 C. PENNE NOODLES

2 T. UNSALTED BUTTER

1 C. SLICED MUSHROOMS

6 OZ. PROSCUITTO

¼ C. TOASTED PINE NUTS (TOAST UNDER BROILER TO GOLDEN)

2 MASHED CLOVES OF GARLIC

½ C. BRANDY

2 C. HEAVY CREAM

 

 

1 C. FRESHLY GRATED PARMESAN CHEESE

1/3 C. CHOPPED FRESH PARSLEY

Cook penne al dente.

In frying pan, melt butter and add sliced mushrooms.  Add proscuitto, pine nuts, garlic and cook 2 minutes.  Add brandy and remove from heat.  Light brandy and shake until flame goes out.  Return to heat and add heavy cream.  Add pasta and cook until hot.  Stir in parmesan and parsley.