Spaghetti With Portabellas, Sage & Walnuts

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
909
FAT
151%
CHOL
67%
SOD
26%

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Ingredients for 4 servings

1/3 cup toasted walnuts, coarsely chopped

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

3/4 lb. dried spaghetti

1/2 cup freshly grated Parmigiano Reggiano

1/2 cup unsalted butter

2/3 cup loosely packed fresh sage leaves

3 Tbs. extra-virgin olive oil

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