Pasta with Mushrooms, Spinach and Pistachios

Nutty flavours with garlic, cream, mushrooms herbs make for a fabulous change from the ordinary.

2 Tbsp. Walnut Oil
1 bunch spring onions (scallions), sliced
5 cloves garlic, sliced thinly
8 oz mushrooms, sliced (225 g)
1 lb fresh green and white tagliatelle (500 g)
8 oz spinach, chopped (225 g)
4½ oz (½ cup) soft cheese with garlic and herbs (125 g)
4 Tbsp. heavy cream
2 oz (½ cup) pistachio nuts, chopped (60 g)
sea salt
black pepper, freshly ground
2 Tbsp. fresh basil, freshly shredded

To serve:
8 tiny basil leaves
Italian Bread

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.

Meanwhile, bring a large saucepan of lightly salted water to the boil and cook the pasta for 7-8 minutes or until just tender. Drain the pasta thoroughly and return to the saucepan.

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.

Add the pasta to the sauce, season to taste and mix well. Heat gently, stirring, for 2-3 minutes.

Pile into a warmed serving bowl and sprinkle over the pistachio nuts and shredded basil.

Garnish with basil leaves and serve with Italian bread.

Makes 4 servings.