- 200g wild mushrooms
- 200g asparagus
- 2 garlic cloves
- 50g parmesan
- 200g dried tagliatelle
- 75g butter
- A handful of sage leaves
- 1 lemon
- 100g burrata
Prep: 10 mins | Cook: 15 mins
1. Fill your kettle and boil it. Pour the boiling water into a large pan and pop it on the hob. Add a good pinch of salt and return it to the boil.
2. Trim any dry ends off the wild mushrooms and gently brush clean, if needed. Break any larger mushrooms into smaller pieces. Snap the woody ends off the asparagus, and trim the spears into bite-sized pieces. Peel and thinly slice the garlic cloves. Finely grate the parmesan into a small bowl and pop to one side.
3. When the water in the pan is boiling, add the tagliatelle. Stir well and simmer the pasta for 7-8 mins, till cooked but still with a slight bite.
4. As soon as you put the tagliatelle on to boil, melt half of the butter in a large frying pan over a medium heat. Add the asparagus, mushrooms and garlic. Fry for 4-5 mins, tossing occasionally, till tender. Scatter the sage leaves into the pan and stir through. Cook for a further 1-2 mins then take off the heat, if the pasta isn't ready.
5. When the pasta is cooked, use tongs to transfer it into the pan with the veg, setting the frying pan back on the heat, if necessary. Add most of the grated cheese and squeeze in a little lemon juice. Add the remaining butter and season with a little more salt and pepper. Toss the pasta with the other ingredients in the pan till coated. Taste and add a little more salt, pepper or lemon juice, if needed.
6. Divide the pasta and veg between warm plates. Tear the burrata in half and pop half onto each plate of pasta. Scatter over the remaining grated cheese, crack over a little black pepper and drizzle over a little olive oil. Serve straight away.