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Tagliatelle et Garlic Sauce

ingredients

serves 4
2 tbsp walnut oil
1 bunch spring onions (scallions), sliced
2 garlic cloves, sliced thinly
225 g (8 oz) mushrooms, sliced
500 g (1 lb 2 oz) fresh green and white tagliatelle
225 g (8 oz) frozen chopped leaf spinach, thawed and drained
125 g (4 1/2 oz) 1/2 cup full-fat soft cheese with garlic and herbs
4 tbsp single (light) cream
60 g (2 oz) 1/2 cup chopped, unsalted pistachio nuts
2 tbsp shredded fresh basil
salt and pepper
sprigs of fresh basil, to garnish
Italian bread, to serve

method

1. Gently heat the oil in a wok or frying pan (skillet) and fry the spring onions (scallions) and garlic for 1 minute or until just softened. Add the mushrooms, stir well, cover and cook gently for 5 minutes or until softened.

2. Meanwhile, bring a large saucepan of lightly salted water to the boil and
cook the pasta for 3-5 minutes or until just tender. Drain the pasta thoroughly and return to the saucepan.

3. Add the spinach to the mushrooms and heat through for 1-2 minutes. Add the cheese and allow to melt slightly. Stir in the cream and continue to heat without allowing to boil.

4. Pour the mixture over the pasta, season to taste and mix well. Heat gently, stirring, for 2 - 3 minutes.

5. Pile into a warmed serving bowl and sprinkle over the pistachio nuts and shredded basil. Garnish with basil sprigs and serve with Italian bread.

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