Mushroom & Thyme Pasta

A favorite summertime dinner around here is this dish which was introduced to me by my brother, who got it from the America’s Test Kitchen program aka Cook’s Illustrated.  Here is a blogger who reproduced the recipe:

http://redmeatandgin.wordpress.com/2008/02/22/pasta-with-sauteed-mushrooms-and-thyme/

I grow thyme every year in my back porch herb pots, and mainly use it in this dish.  The flavors are subtle, and go nicely with Protocolo, an inexpensive (under $10) but nice Spanish red wine.