Papardelle with mushrooms and hijiki seaweed

1. Wash the hijiki seaweed, let them soak for 20 minutes in water, then drain. Boil a large pot of salted water, immerse the pasta and cook as the time indicated on the package for al dente. Drain.

2. Wash, dry and chop the spring onions. Brush the lemon in hot water, zest and cut into thin sticks. Wipe and slice the mushrooms.

3. Heat 2 tablespoons of oil in a skillet or a wok and stir-fry the mushrooms for 10 minutes with seaweed, spring onions and lemon zest. Add salt and pepper and mix.

4. Warm the papardelle for 5 minutes with the remaining oil in the pot. Divide on 4 plates with vegetables. Serve warm.

Photo credit: Sucré Salé