Mushroom linguini

Serves: 4

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• 400 gram(s) linguine
• 15 gram(s) (½oz) butter
• 350 gram(s) chestnut mushrooms, sliced
• 25 gram(s) pinenuts
• 1 tablespoon(s) brandy, optional
• 100 gram(s) (3½oz) mascarpone
• 40 gram(s) (1½oz) parmesan, grated, plus extra to garnish
• Finely grated zest of 1 lemon
• 1 large handful baby spinach

Method

1. Cook linguine according to packet instructions. Drain, reserving 150ml (5fl oz) cooking water.
2. Heat butter in a large frying pan over a high heat. Add mushrooms and cook for 3-5min. Add pinenuts and cook for 1min. Stir in brandy, if using, and bubble for 1min.
3. Add mascarpone, parmesan, cooking water and lemon zest to pan. Stir in the spinach and linguine. Heat through. Check seasoning, garnish with extra parmesan and serve.

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