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Tarragon-infused brown mushroom pasta

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

40 g rocket
100 g pistachios, shelled and roughly chopped
1 garlic clove, roughly chopped
Sea salt and freshly ground black pepper, to taste
4 T extra virgin olive oil
1 T sunflower oil
1 T butter
250 g brown mushrooms
2 T tarragon, roughly chopped
500 g spaghetti, cooked al dente
Pea shoots, to garnish

Method

1. Place the rocket, pistachios, garlic, salt, black pepper and olive oil in a food processor. Pulse until well combined to form a pesto.

2. Heat the sunflower oil and butter in a pan over a medium heat. Brown the mushrooms in the pan, then add the tarragon. Season to taste.

3. Toss the pesto through the cooked pasta and serve with the tarragon mushrooms. Garnish with pea shoots.

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