Spaghetti with Portabellas, Sage & Walnuts

Ingredients

• Kosher salt and freshly ground black pepper
• 3 Tbs. extra-virgin olive oil
• 3 large portabella mushroom caps, gills scraped out and discarded, caps thinly sliced and cut into 2-inch pieces
• ²/₃ cup loosely packed fresh sage leaves
• ½ cup freshly grated Parmigiano Reggiano
• ¾ lb. dried spaghetti
• ½ cup unsalted butter
• + 1 more ingredients
• • ¹/₃ cup toasted walnuts, coarsely chopped

Bring a large pot of salted water to a boil. Add the spaghetti and cook until it’s tender but still firm to the tooth, about 9 min. Reserve 1 cup of the pasta cooking water and then drain the pasta and set aside. Meanwhile, heat the olive oil and 2 Tbs. of the butter in a 12-inch skillet over me...

View full recipe at Fine Cooking