Tarragon-infused brown mushroom pasta

Tarragon-infused brown mushroom pasta

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  • 4
  • Easy
  • 10 minutes
  • 20 minutes
  • Bouchard Finlayson Galpin Peak Pinot Noir 2011


  • 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

Cooking Instructions

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

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.

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

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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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