Tagliatelle with Rocket Pesto

Ingredients

• 1 bundle rocket (100 g)
• 0.5 bundle basil (ca. 20 g)
• 1 Garlic clove
• 150 g Mushrooms
• 400 g tagliatelle
• Salt
• 50 g Pine nuts
• 50 g freshly grated Parmesan
• 120 ml olive oil
• Black pepper (from the grinder)
• 1 tbsp Lemon Juice
• 50 g parmesan (whole piece)

Instructions

1. 1.

   Wash, trim, and dry the rocket; remove stems if needed. Wash basil, shake dry, and pluck leaves from stems. Peel garlic, clean mushrooms, and slice thinly. Cook tagliatelle in plenty of boiling salted water until al dente.

2. 2.

   Meanwhile blend rocket, basil, garlic, pine nuts, and grated parmesan with about 100 ml olive oil; season with salt and pepper. Quickly sauté mushrooms in remaining oil, seasoning with salt, pepper, and lemon juice.

3. 3.

   Drain the tagliatelle (reserve ½ cup cooking liquid) and mix with pesto and reserved liquid. Fold in mushrooms, arrange in warmed portions, grate parmesan on top, and serve.