Tagliatelle with Truffle Pesto & Mushrooms

INGREDIENTS 

  • 300g Tagliatelle 
  • 2 tbsps Sacla' Black Summer Truffle Pesto
  • 500g chestnut mushrooms, sliced
  • 100ml extra virgin olive oil
  • 50g butter
  • 1 bay leaf
  • 1 peeled & crushed clove of garlic
  • 1 tbsp. spoon thinly cut parsley
  • Salt to taste


INSTRUCTIONS 

  1. Thinly slice the mushrooms and saute them over a medium heat for 5 minutes with the olive oil, garlic, salt and bay leaf. Spoon in 2 tbsps of Truffle Pesto and mix.
  2. Add the butter, then take out the bay leaf and turn off the heat.
  3. Boil the tagliatelle in a pan of water until cooked to your liking, then drain and add to the mushroom mix.
  4. When cooking is complete, add the butter and remove the bay leaf.
  5. Stir in the parsley and serve.