Updated: Dec 24, 2020
Preparation and Cooking time: 45 Minutes: Serves 4
250 grams of Dried Tagliatelle 200 grams Chestnut Mushrooms Sliced 150 ml Double Cream 2 tbsp Extra Virgin Olive Oil 2 tbsp Butter 4 Garlic Cloves Crushed 5 tbsp Basil Pesto 1 tsp Black Pepper Salt to taste Parmesan Cheese to serve
Cook the tagliatelle in boiling water with 1 tsp of salt until quite al dente.
Meanwhile, in a wok add the oil and butter on a high heat and sauté the garlic for 30 seconds.
Add the mushrooms and cook until soft, season with salt and pepper.
Now add the tagliatelle and pesto sauce, mix well and sauté for a minute.
Add the double cream, mix well and simmer for 3-4 minutes.
Serve the tagliatelle hot with grated parmesan cheese and garlic bread.