用料：
1⁄4 cup pine nuts
21⁄2 cups small dried pasta shapes
21⁄2 Tbs. olive oil
8 oz. portobello mushrooms
11⁄2 tsp. salt
6 cloves garlic
minced 1 large red onion
thinly sliced 11⁄2 Tbs. minced fresh rosemary
1⁄2 to 1 tsp. crushed red pepper
1⁄4 cup vegetable stock
1⁄2 cup mirin or dry white wine
1⁄2 cup Dijon mustard
1. Cook pine nuts in dry wok over low heat until lightly toasted, 2 to 3 minutes. Transfer to plate.
2. Bring 21⁄2 quarts of water to a boil in wok. Add pasta; cook until tender, 10 to 12 minutes. Drain.
3. Heat 11⁄2 Tbs. oil in wok over high heat; add mushrooms and 1 tsp. salt; stir-fry until tender, about 2 minutes. Transfer to bowl.
4. Return wok to high heat; add 1 Tbs. oil, garlic and onion; stir-fry 11⁄2 minutes. Add 1⁄2 tsp. salt, rosemary and pepper; stir-fry 11⁄2 minutes. Add stock and bring to a boil. Reduce heat and cook, stirring, 2 minutes. Add to bowl.
5. Return wok to high heat. Add mirin and mustard, and blend with wire whisk. Bring to a boil; add pasta and mushroom mixture, and cook 2 minutes. Toss in pine nuts, and serve."
