Tagliatelle with mushroom and pesto
- 500 g white button and chestnut mushrooms
- 500 g green asparagus
- 200 ml green pesto
- 500 g tagliatelle
- 3 tablespoons roasted pine nuts
- olive oil, salt and pepper
Cook and drain the tagliatelle and toss with some olive oil.
Slice the mushrooms and cut the asparagus. Roast both for a few minutes with some oil.
Carefully mix them with the tagliatelle and pesto and serve with the roasted pine nuts.