Tagliatelle with mushrooms and parmesan


  • 400g Panzani Tagliatelle
  • 8 medium button mushrooms
  • 50g walnuts
  • 50g unsalted almonds
  • 50g unsalted pistachios
  • 1 tbsp fresh rosemary
  • 1 tbsp brown sugar
  • 50g of butter
  • 2 tbsps balsamic vinegar
  • 100g grated parmesan
  • 2 tablespoons olive oil
  • 1 tbsp fine sea salt, fresh ground pepper

Preparations steps

  • 1. Mix the dried fruits and grill them for 3 to 4 minutes under the oven's grill.
  • 2. Clean and remove stems from the mushrooms and then put them in an oven-proof dish. Sprinkle with balsamic vinegar, a dash of olive oil, salt and pepper. Cook in a preheated oven (210 ° C) for 20 minutes.
  • 3. Meanwhile, finely chop the fresh rosemary and mix it with the sea salt and brown sugar.
  • 4. In a large frying pan, melt the butter and spread the rosemary mixture around, stirring it well with a spatula. Pour the dried grilled fruits in, coating them well with the mixture, then set aside in a bowl.
  • 5. Cook the tagliatelle in a large amount of salted water for 12 minutes.
  • 6. Mix dried fruits and mushrooms in with the pasta, along with a drizzle of olive oil. Grate the parmesan over pasta at the last minute.

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