AT A GLANCE
The earthy combination of farro pasta and mushrooms paired with creamy ricotta makes this the perfect dish for a wintry evening.
|01||Combine ricotta, parmesan, lemon rind and half the thyme in a small bowl, season to taste and set aside.|
|02||Heat oil in a large frying pan over high heat, add mushrooms and sauté until golden (3-5 minutes). Add garlic, butter and remaining thyme, sauté until garlic is tender (1-2 minutes), season to taste and keep warm.|
|03||Meanwhile, cook pasta in boiling salted water until al dente (7-10 minutes), toss through mushroom mixture and season to taste. Serve hot, scattered with ricotta mixture and extra parmesan.|
Note Dried farro linguine is available from select delicatessens. If unavailable, substitute plain linguine.