Tagliatelle, Shitake,kangkong Pesto.

Tagliatelle Verde with wild Mushrooms

YIELD-10

Ingredients-

• 1.5kg Fresh Tagliatelle or Fettuccine pasta.

• see pasta recipe.

• 1 bulb garlic

• 75g Fresh parsley

• 200g Local fresh shitake mushrooms

• 75g Fresh celery tops

• 150g fresh spinach

• 150g Kangkong Pesto.

• 100g Pesto Base. (See recipe)

• Salt and pepper

• 100g grated cheese

• 1 bunch spring onions.

• 250ml Cream

• 200ml White wine

Method-

• First cook the pasta in plenty of boiling salted water, until cooked but still with a little bite.

• Mince the garlic, slice the spring onion and cook together in a pan along with the mushrooms.

• Wash the spinach and set aside.

• Deglaze the pan with the wine, then add the spinach, season, remove from heat, fold in the pasta, cream and then finally the cheese.

• Finish with the chopped parsley and celery tops.

• Serve with homemade kangkong pesto.

HAPPY COOKING!!!