ChefGomba pestos szélesmetélt csiperkegombával

Tagliatelle with mushroom and pesto


  • 500 g white button and chestnut mushrooms
  • 500 g green asparagus
  • 200 ml green pesto
  • 500 g tagliatelle
  • 3 tablespoons roasted pine nuts
  • olive oil, salt and pepper

Cook and drain the tagliatelle and toss with some olive oil.

Slice the mushrooms and cut the asparagus. Roast both for a few minutes with some oil.

Carefully mix them with the tagliatelle and pesto and serve with the roasted pine nuts.