Includes our house-made pesto, cherry tomatoes, mushrooms, parmesan cheese and handmade free-range pasta.
How to Make:
Put a large pot of water on to boil with a good pinch of salt.
On a chopping board, slice the mushrooms and set aside.
Cut the tomatoes in half and set aside.
Put a large fry on on medium heat with a splash of olive oil.
Fry the mushrooms until starting to brown nicely.
Add the tomatoes to the fry pan and allow to soften a little.
Add the pesto to the pan and stir in with mushrooms and tomato and take the pan off the heat.
Cook the pasta for three minutes and strain off in colander.
Add the pasta to the fry pan and toss together.
Serve up in bowls and finish with shaved of grated grana padano parmesan.