INGREDIENTS 

• Salt to taste
• 200g tagliatelle
• 1 tbsp. olive oil
• 150g chestnut mushrooms, sliced
• 1 large leek, finely sliced
• 150g Crème fraîche
•  ¼ jar Sacla’ Classic Basil Pesto or 1 Classic Basil Pesto Pot
• 2 tbsp. fresh parsley, chopped
• Grated fresh Parmesan

INSTRUCTIONS 

1. In a large pan of boiling, salted water, cook the pasta to your liking
2. Drain well, reserving a few spoonfuls of cooking water
3. Meanwhile, heat the oil in a large frying pan over a medium-high heat
4. Add the mushrooms and toss in the hot pan for a couple of minutes until they begin to brown
5. Stir in the leek and lower the heat to medium
6. Cook gently for about 5 minutes, until soft
7. Add the drained pasta to the mushrooms and leek
8. Stir together with the crème fraîche, Pesto and a few tbsp. of pasta cooking water
9. Serve, scattered with parsley and plenty of Parmesan