Clodagh’s Creamy Half Term Pasta

Serves 4

INGREDIENTS:

600g fresh tagliatelle pasta

60g toasted hazelnuts, roughly chopped

For the Mushroom Sauce:

1 tablespoon olive oil

1 tablespoon butter

400g chestnut mushrooms, sliced

2 garlic cloves, crushed

100ml white wine

1 tablespoon freshly chopped rosemary

200g full-fat crème fraiche

Sea salt and freshly ground black pepper

METHOD:

1. Heat the oil and butter in a large, heavy bottomed pan over a high heat. Add the mushrooms and fry for 4 minutes.

2. While the mushrooms are frying, cook the fresh tagliatelle in a large pan of salted water according to the packet instructions. Drain and reserve a couple of tablespoons of the cooking water.

3. Once the mushrooms are nice and golden, add the crushed garlic and rosemary and fry for 30 seconds until aromatic.

4. Pour in the white wine and reduce the heat to medium. Cook for a further minute, stirring well, until the wine has reduced.

5. Fold through the crème fraiche season with sea salt and freshly ground black pepper and simmer for 2 minutes.

6. Return the tagliatelle to a large saucepan. Add the reserved cooking water and the mushroom sauce and serve in warm dishes with the hazelnuts scattered over the top and a sprinkling of chopped rosemary.