Mushroom and lemon pasta

Ok, this may not be authentic Italian but this is so refreshingly good, which makes it ideal for a summer alfresco lunch in the garden. Sunny British summer days are short-lived, but eating this, whatever the weather, brings sunshine to me. As a matter of fact, I have been eating this for 2 consecutive lunches and I think I can go on eating this for the rest of the week...

Serves 2

Ingredients:

1. 200g penne (or any dried pasta)
2. 40g (about 2 heaped tablespoons) grated Grana Padano cheese/Parmigiano Reggiano/Parmesan cheese
3. 1 1/2 tablespoon lemon juice
4. 1 teaspoon lemon zest
5. 30g butter
6. 100g mushrooms (I used chestnut mushrooms, but any variety would be fine)

Method:

• Cook the pasta in boiling salted water according to packet instructions.
• Meanwhile, slice the mushrooms; grate zest; juice the lemon and grate the cheese.
• In a small shallow pan, melt 2/3 of the butter on medium heat and saute the mushrooms. When the mushroom is cooked, add salt and pepper to taste.
• Add in the remaining butter together with lemon juice and lemon zest and cook for 1 minute.
• When the pasta is cooked, drain the pasta. Reserve about 2 tablespoons of pasta water.
• Add the pasta to the mushrooms. Then, put in half of the grated cheese and stir through. If the pasta looks dry, add in the pasta water.
• Serve the pasta sprinkled with the remaining half of the grated cheese.