Summary

Ingredients

• 200 g rocket
• 1 clove garlic
• 1 bunch basil
• 50 g pine nuts
• 50 g parmesan, rated
• 3 tablespoon olive oil
• 150 g mushrooms
• 1 tablespoon lemon juice
• 400 g pasta, taliatelle (wide pasta)
• 60 g parmesan, rated
• salt and pepper

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Instructions

1. Remove coarse stalks from the cleaned rocket, then puree the rocket, peeled garlic, basil leaves, pine nuts and grated Parmesan in a blender (moulinette) or hand blender. Mix in about 100 ml of olive oil, season with S + P.
2. Clean the mushrooms, cut into slices and fry them in the remaining oil, then season with S + P and lemon juice.
3. Cook the noodles in plenty of salted water until they are al dente, drain and collect approx. 4 tablespoons of the cooking water.
4. Stir the pesto with the pasta water until smooth and mix with the mushrooms into the tagliatelle.
5. Arrange on preheated plates, shaving the parmesan over the top with a peeler.
6. With a salad of your own choice!