Tagliatelle with herb pesto and mushrooms
2 servings
30 minutes
Tagliatelle with herb pesto and mushrooms is a delightful dish of Italian cuisine that combines the velvety texture of pasta, aromatic mushroom sauce, and the freshness of green pesto. Italians love such combinations as they reflect the harmony of earth and nature. The mushroom sauce, enriched with cream and white wine, adds tenderness to the dish, while the basil, parsley, and chives pesto brings spiciness and freshness. Walnuts add a light crunch. This dish is perfect for a cozy dinner complemented by a glass of white wine. Italian chefs value simplicity but also the sophistication of flavor, and this recipe is a vivid example of gastronomic art that awakens the senses and brings pleasure to anyone who tries it.
1
Boil the tagliatelle.
- Tagliatelle: 150 g
2
In a pan, sauté chopped mushrooms and minced garlic in butter for 3-4 minutes. Add salt and pepper. Pour in the wine and bring to a boil. Add the cream and cook for about a minute until the cream thickens.
- Fresh mushrooms: 2 pieces
- Garlic: 2 cloves
- Dry white wine: 50 ml
- Cream: 85 ml
3
To prepare pesto, place the leaves in a blender, add chopped garlic, nuts, pour in olive oil, and blend. Add salt and pepper.
- Basil: 1 bunch
- Garlic: 2 cloves
- Crushed walnuts: 2 tablespoons
- Olive oil: 4 tablespoons
- Parsley: 1 bunch
- Chives: 1 bunch
4
Transfer the pasta to a convenient dish, pour with mushroom sauce, and mix. Place on serving plates and drizzle with pesto.
- Tagliatelle: 150 g
- Fresh mushrooms: 2 pieces
- Cream: 85 ml
