Here is a link to the original recipe.
Here is my version...
1 pkg PC Black Label Triangoli Porcini Mushroom with Truffle filled egg pasta
1 cup pine nuts
Zest of one large lemon
3 cloves garlic - finely chopped
Fresh chives (amount to taste)
Freshly grated Parmigiano Reggiano cheese (the real stuff only please)
Cook Triangoli pasta according to directions on package.
Heat olive oil and butter in warm pan. Add chopped garlic, slowly and lightly sauté until translucent, about 5 min.
Add lemon zest, pine nuts, chopped chives, and cooked, drained pasta to pan. Remove from heat and add parmiggiano cheese. Salt and pepper if desired.