This dinner was one of my favourites to date and also the best pasta I have ever made to date. Really easy and a great way to use seasonal Wild Garlic- guaranteed you will get the comfort nonna pasta feels with this dish.

What you will need:

For the pasta:
100g 00 Flour, Pinch of maldon salt, splash of Olive Oil, 1 egg.
Create a well with the flour and in the centre add your egg. Using a fork mix the flour, salt and olive and the egg to create what I call scraggly bits before bringing the dough together.
You can hand roll your dough or use a machine. Kneeding it will take longer but you need it quite smooth and malliable.
You will know when the dough is done by pushing the dough with your finger and the dough bounces back. Once this is done cling film your dough and pop in the fridge for about 30 minutes.
This makes 1 portion of pasta- double recipe if there is someone else eating.
Once your pasta has rested:
Roll out thinly with a rolling pin or using a pasta machine till you get a good thickness. Cut into long Tagliatelle noodles.pasta and hang on a wire rack to dry out. You can also use a clothes hanger or something to do this. Leave to dry for about 30 mins or so.

For the sauce:

Handful of Pumpkin seeds, handful wild garlic, 4 cloves of garlic, 2 tbsp of good Olive oil.

-Blitze the above into a paste using a hand held mixer or pestle and mortar. Make into a pesto and keep in a air tight container or jar. This will keep in the fridge and a little goes a long way in this recipe. Great thing is that it is Vegan as well! Have to thank Konoba for this inspiration.

The rest:

4-5 Chestnut mushrooms sliced, slice a bit of leek, splash of double cream, Parmesan, 1 heaped tsp Porcini powder ( I use get Funghi) and this is optional but it does add a real mushroom depth to it.

Method:

Get a small pan with seasoned hot water and a splash of olive oil on the boil.
In a deep frying pan get your mushrooms sauteed with a bit olive oil and leeks.
Get your pasta in the pan when the water comes to a boil.
Add your cream in the mushroom and leeks and turn the heat down. The pasta wont take long to cook at all.
Add a little bit of pasta water and the porcini powder, with a tablespoon of the wild garlic pesto you made earlier in too. Stir the sauce and make sure everything gets coated with all the flavours.
Once the pasta is soft enough but has enough bite- add into the pan. Stir and coat the pasta with all the sauce.
Garnish with Parmesan and maybe some rocket on the side? I add a little squeeze of lemon and some cracked black pepper.

Enjoy!

Creamy wild garlic and mushroom tagliatelle