1 bag 20 g dried chanterelles

1 cup (250 ml) boiling water

3/4 lb (375 g) multigrain penne

1/2 cup (125 ml) oil-packed sundried tomatoes, drained and chopped

2 tbsp (30 ml) oil-packed sundried black olives, drained and chopped

2 cloves garlic, finely chopped

3 tablespoons (45 ml) olive oil

1 cup (250 ml) pine nuts

1 cup (250 ml) grated Parmigiano-Reggiano cheese

2 tablespoons (30 ml) chopped flat-leaf parsley

1 tablespoon (15 ml) lemon juice

Parmigiano-Reggiano cheese shavings, to taste

Salt and pepper

In a bowl, soak the chanterelles in the boiling water for about 30 minutes. Drain and set aside.

In a large saucepan of salted boiling water, cook the pasta until al dente. Keep 125 ml (1/2 cup) of the cooking water aside. Drain the pasta and oil lightly if they have to stand. Set aside.

Meanwhile, in a large skillet, sauté the mushrooms, tomatoes, olives, and garlic in the oil for about 2 minutes. Add the pasta, pine nuts, Parmesan cheese, parsley, and lemon juice. Toss to combine. Adjust the seasoning.

Sprinkle with the Parmesan shavings.

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