Pistou linguine

1. 1

   For the pistou, blend the herbs, garlic, lemon juice and crème fraîche in a food processor until finely chopped. Season well with salt and pepper.

2. 2

   Cook the linguine in a large pan of salted boiling water according to the packet instructions. Drain, reserving 2 tablespoons of the pasta water.

3. 3

   Melt the butter in a deep frying pan, add the mushrooms and fry over a high heat for a few minutes. Cover with a lid for 3 minutes, remove the lid and cook off any liquid over a high heat until the mushrooms are golden brown. Spoon into a bowl.

4. 4

   Add the pistou to the frying pan and bring to the boil. Add the pasta and reserved water, season with salt and pepper and toss until coated.

5. 5

   Add most of the Parmesan and mushrooms.

6. 6

   Tip the pasta into bowls and scatter with the remaining Parmesan and mushrooms. Check the seasoning, adding more salt and pepper if necessary, and serve.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.