How To Make Mushroom Pappardelle

• 100 grams pappardelle pasta
• 2 cloves garlic sliced fine
• 1 chili minced
• 1/2 fennel diced
• 1 1/2 cups mixed mushrooms chopped
• 1 leak cleaned and sliced
• 1 lemon juice
• 100 gram butter
• 1/3 cup parsley leaf
• 1/3 cup sage leaf

• 1/2 cup walnuts

• Bring a medium pot of water to the boil with a pinch of salt.
• In a pan on medium heat add butter and melt, add chilli, garlic, fennel and leek and cook till tender but not coloured.
• Add mushrooms and cook till tender and slightly coloured. Season with salt and pepper.
• Place pasta into boiling the salted pot of water as a cook as per instructions.
• Once pasta cooked using tongs transfer pasta into the pan with mushrooms, then hit with a squeeze of lemon juice and rind.
• Add picked sage and parsley and toss to combine.
• Add some pasta water or olive oil if the pasta feels a little dry.
• Re-season with salt and pepper then serve and garnish with toasted nuts

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