2 garlic cloves, minced
1/2 cup parsley, minced
1 tbsp lemon zest, chopped
2 tbsp olive oil
1 lb mushrooms, trimmed and quartered
salt and pepper to taste
2 tbsp white wine
12 oz farfalle pasta
reserved cooking water from pasta
1/2 cup grated Parmesan
Mince garlic, parsley and lemon zest and place in a pile. Chop them together at once to create gremolata.
Heat a large pot of water, with some salt and oil added and cook the pasta. After pasta is cooked according to package instructions, remove 1/2 cup of pasta water and save.
Heat a large skillet on medium high, add 1 tbsp oil and add the mushrooms. Stir and cook until lightly browned and beginning to lose liquid. Add salt and white wine and cook for additional time until wine is evaporated and mushrooms glazed with the sauce.
Add the gremolata to the mushrooms and some pepper to taste. Cook until fragrant and adjust salt levels. Keep warm until pasta is done. Add 1/4 cup of pasta water to the mushrooms after pasta is cooked.
Toss cooked pasta with mushrooms and add additional pasta water if needed. Serve with grated parmesan cheese on top.