Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 4

Ingredients

• 500g Tagliatelle
• 200g Button Mushrooms
• 190g Sundried Tomato Pesto
• 100g Pecorino
• 1 Bunch Broccolini
• ½ Bunch Continental Parsley
• 1 Punnet Wild Roquette
• 1 Lemon
• Olive Oil
• Salt and Pepper

Method

1. Bring a pot of salted water to a boil.  Add the tagliatelle and cook as per packet instructions.
   
   
2. While the pasta cooks, thinly slice the mushrooms, trim the ends off the broccolini, and finely chop the parsley.
   
   
3. In a large, hot frying pan, drizzle olive oil and add the mushrooms.  Sauté for about 4 minutes, then remove from the pan and set aside.  Repeat with the broccolini, sautéing for 4 minutes, season, turn off the heat, and remove from the pan.
   
   
4. Drain the cooked pasta and add to the frying pan.  Mix in the tomato pesto, chopped parsley, and a drizzle of olive oil.  Add a little water if needed.  Finally add the sautéed mushrooms and broccolini, tossing everything together.
   
   
5. For a side salad, place the wild roquette in a bowl, grate some pecorino on top, drizzle with olive oil, and squeeze some lemon juice.
   
   
6. Serve the tagliatelle warm, topped with shaved pecorino cheese.