Mix in a small bowl, a little oil, honey, lemon juice and a pinch of salt. Whisk well and let macerate.
Clean up canons and varied lettuces. Drain and chop them. Place them in a bowl.
Put the pasta to cook in a saucepan with plenty of water. When it starts to boil, add a splash of oil and a pinch of salt. Let Cook during 10-12 minutes, drain and refresh it.
Clean mushrooms, cut them into four and sauté them in a frying pan with oil and a tooth of garlic cut into slices. Season and sprinkle with a little chopped parsley. Add the mushrooms to the pasta and mix well.
Season pasta with mushrooms and assorted lettuces separately. It serves (to your liking) in a large dish or on individual plates placing the pasta in the center with mushrooms and cherry tomatoes and around the varied lettuces.
First remove the lower part of the stem with a knife and then you can pass them under the tap jet and gently clean them. If you see that they've been too wet, Place them on top of a clean towel or absorbent paper and dry it a little before cooking them.
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