I experimented with our new White Truffle Oil and the result was this indulgently rich pesto slathered on some tagliatelle pasta and pan fried chestnut mushrooms. Served with a simple rocket salad and a glass of white burgundy it made an indulgent and intensely flavoured summer's supper.
This is my recipe for tagliatelle with White Truffle Oil Pesto and chestnut mushrooms.
- 50g fresh rocket
- 1 garlic clove
- 30g crushed walnuts
- 1 fresh lemon
- 30g grated parmesan cheese
- 60ml White Truffle Oil
- 60ml Monterosa Extra Virgin Olive Oil
- Salt & Pepper
In the food processor put 50g fresh rocket, 1 garlic clove, 30g crushed walnuts, zest of 1 lemon, 30g grated parmesan, 60ml White Truffle Oil and 60ml Monterosa Extra Virgin Olive Oil and blitz to a sauce. Add salt and pepper to taste. This won't be as smooth as pesto from a jar but that's part of its appeal.
Gently pan fry in a tablespoon of Monterosa Extra Virgin Olive Oil a generous helping of thinly sliced chestnut mushrooms until the mushrooms are just beginning to crisp.
Stir the pesto through tagliatelle and then toss the mushrooms gently through the pasta.
Serve with a shaving of parmesan on top and a rocket salad and truffle in!