Mushroom Butterflies

Yield:	6 Servings
Categories:	Pasta, Italian

1 1/4	lb	White mushrooms
1/2	c	Coarsely chopped shallots
2	ts	Finely chopped garlic
3	tb	Extra-virgin olive oil
		Freshly ground black pepper, to taste
1/3	c	Coarsely chopped flat-leaf parsley
1	tb	Coarsely chopped falt-leaf parsley
2	ts	Finely grated lemon zest
12	oz	Butterfly or bow-tie pasta, uncooked
		Coarsely grated Parmesan cheese, for garnish (opt)