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275g dried tagliatelle
1 tbsp olive oil
200g brown chestnut mushroom, sliced
60g garden peas
3 tbsp creme fraiche
4 baby courgettes or 1 medium, sliced into ribbons using a peeler
20g parmesan or pecorino, grated
½ small lemon, a grating of zest and a squeeze of juice
5 fresh chives, chopped
A small handful of basil leaves, large leaves torn
A small handful of pistachios, roughly chopped
Cook the pasta according to the pack instructions until cooked but still a little firm to the bite (al dente).
Meanwhile, heat the oil in a large pan and sauté the mushrooms for a few minutes, until softened. Add the peas, the lemon zest and juice, then season to taste. Remove the pan from the heat, stir in the creme fraiche, about three quarters of the parmesan or pecorino and most of the herbs (reserving some to top each pasta serving)
Drain the pasta, reserving a little water. Toss it all into the sauce with the courgette ribbons. Serve with the remaining parmesan, herbs and pistachio.
(Note: you can also include the addition of cooked bacon lardons or pancetta)