Bow-Tie Pasta with Mushrooms

° Serves 4 as a first course

This delicious pasta sauce is composed of fresh mushrooms sautéed with garlic and scallions. Save time by using the presliced prewashed mushrooms found in most supermarkets. Bow-tie pasta makes it a decorative first course.

• 8 ounces bow-tie (butterfly or farfalle) pasta
• ¼ cup virgin olive oil
• 4 cloves garlic, peeled and chopped fine (1 tablespoon)
• 4 scallions, cleaned and chopped fine (about ⅔ cup)
• 4 ounces mushrooms, washed and coarsely chopped (1½ cups)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons grated Parmesan or Pecorino Romano cheese

Bring 3 quarts of water to a strong boil in a large pot. Add the pasta, bring the water back to a boil, and cook for 10 to 12 minutes, or to your liking. Near the end of the cooking time, remove ½ cup of the cooking liquid and set it aside.

Drain the cooked pasta in a colander and return the pot to the stove. Add the oil, garlic, scallions, and mushrooms and cook over high heat for about 2 minutes. Return the pasta and the reserved cooking liquid to the pot, season with the salt and pepper, and toss to mix well.

Divide the pasta and sauce among four plates and serve with the grated cheese sprinkled on top.

Adding a little of the pasta cooking liquid extends and enriches the sauce.