In a large frying pan brown the garlic in oil, when it gets a light brown colour add the mushrooms and cook for a few minutes, then add the parsley and a ladle of water took from the cooking pasta and keep cooking for a few minutes more. Apart boil two tomatoes for a few minutes, then peel them and cut them in half, take off the seeds and cut into cubes. Boil the chicche pasta, and as soon as they come up on the surface, drain passing quickly under cold current water, then skip all in a pan along with mushrooms, tomatoes, pesto and cheese. Serve hot.
Vino : aglianico del taburno