PAPPARDELLE WITH MUSHROOMS & WHITE TRUFFLE SAUCE

I sincerely hope you would share the same passion as me!

Pappardelle is a large, very broad, flat pasta, curled up into nest shape.

Cooked with mushrooms and white truffle pesto.

Sauce is made up of pulped truffles, cashew nuts, pine nuts, grated pecorino cheese and olive oil; mixed with single cream.

Add plenty of water in a pasta saucepan and season generously with salt.

Bring to a boil.

Drop in the pappardelle pasta nests. Stir to prevent them from sticking together and cook one minute less than directed on the package.

Drain the cooked pasta.

Reserve a cupful of the pasta water.

Finely chop the shallots and slice the mushrooms.

Heat oil in a deep-sided frying pan, add chopped shallots and salt.

Stir and sauté until the shallots are translucent.

Add the sliced mushrooms to the pan.

Stir to mix together.

Cook for one to two minutes.

Then pour the truffle sauce and stir well to combine.

Cook the sauce for a couple of minutes.

Transfer the cooked pasta to the pan.

Toss to combine.

As pasta absorbs most of the sauce, you may need to add a small amount of the reserved pasta water; deemed as necessary.

Toss and cook for a couple of minutes in order to keep the pasta silky and creamy.

Serve in a shallow dish.

Buon Appetito!