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   Ingredients :
2 lb 4 oz (1 k) farfalle
cup butter, at room temperature
cup olive oil
2 medium size onions, chopped
1 teaspoon sugar
2 lbs (1 k) portobellos, without stems, halved and sliced
cup fresh parsley, finely chopped
cup goat cheese, crumbled
cup grated parmesan cheese
Grated parmesan cheese, for serving


Melt half of the butter with cup olive oil in a skillet, over medium heat.
Add onions, teaspoon salt and sugar and cook, stirring occasionally until the onions are golden, approximately 20 minutes. Remove the onions from the skillet and reserve.
In the same skillet melt over medium heat remaining butter and olive oil. Add portobellos and cook until tender and browned. Add reserved onion mixture, parsley, salt and pepper.

Cook farfalle in a large pot of boiling, salted water until pasta is al dente. Drain and reserve 1 cup of the cooking water.
Combine pasta with cup of cooking water, the portobello and onion mixture, the goat cheese and the grated parmesan cheese. If pasta is dry add remaining cooking water until the desired consistency.
Serve with additional grated Parmesan cheese.
        6 servings
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