Green Pasta with Brown Mushrooms, Walnuts and Parmesan

Ingredients

• 400 g green tagliatelle
• Salz
• 2 ripe tomatoes
• 250 g fresh chestnut mushrooms
• 2 Garlic cloves
• 20 g butter
• Pfeffer (from the mill)
• 0.5 bunch chervil (15 g)
• 0.5 stalk leek
• 75 g walnuts
• 150 g yogurt (3.5 % fat)
• 2 Tbsp whipping cream
• 1 tbsp Lemon Juice
• 50 g Parmesan

Instructions

1. 1.

   Cook pasta in boiling salted water 10–15 minutes al dente. Wash tomatoes, remove stems, halve and slice. Clean chestnut mushrooms and slice. Peel garlic and finely chop.

2. 2.

   In a pan melt butter. Sauté garlic for 1 minute over medium heat. Add mushrooms, season with salt and pepper, and cook until browned while turning.