Mushroom Pesto on Tagliatelle

Try this delicious pasta dish:

In a frying pan, fry the almond kernels, then let cool.

Clean the mushrooms.

Rinse the parsley, shake dry and pluck the leaves from the stems.

Remove the peel from the garlic.

Blend the mushrooms with the parsley, the Parmesan and the almond kernels.

Press the garlic through the press and add the olive oil little by little.

Season with salt, juice of one lemon and pepper.

Cook the spaghetti in enough salted water al dente on the stove, drain and mix with the pesto while still wet Parsley Almond

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