Spaghetti with Portabellas, Sage & Walnuts

Name: Spaghetti with Portabellas, Sage & Walnuts
Ingredients: 3/4 lb. dried spaghetti; 3 Tbs. extra-virgin olive oil; 1/2 cup unsalted butter; 3 large portabella mushroom caps, gills scraped out and discarded, caps thinly sliced and cut into 2-inch pieces; Kosher salt and freshly ground black pepper; 2/3 cup loosely packed fresh sage leaves; 1/3 cup toasted walnuts, coarsely chopped; 1/2 cup freshly grated Parmigiano Reggiano

Spaghetti with Portabellas, Sage & Walnuts was pinched from <a href="http://www.finecooking.com/recipes/spaghetti-portabellas-sage-walnuts.aspx" target="_blank">www.finecooking.com.</a>

INGREDIENTS

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3/4 lb. dried spaghetti

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3 Tbs. extra-virgin olive oil

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1/2 cup unsalted butter

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3 large portabella mushroom caps, gills scraped out and discarded, caps thinly sliced and cut into 2-inch pieces

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Kosher salt and freshly ground black pepper

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2/3 cup loosely packed fresh sage leaves

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1/3 cup toasted walnuts, coarsely chopped

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1/2 cup freshly grated Parmigiano Reggiano

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