Tagliatelle ai Funghi e Crema di Noci | Mushrooms & Walnut Cream

Bring a large pot of plenty of water to a boil and salt generously. Toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant. Coarsely chop a quarter of the nuts for garnish and set aside.

For the velvety walnut cream, blend the remaining toasted walnuts together with one peeled garlic clove, half of the grated Parmesan, 1 tbsp olive oil, and about 80-100 ml of hot pasta water in a blender until smooth and creamy. Season to taste with fine table salt and freshly ground black pepper.

Clean the button mushrooms and cut them into slices. Finely chop the second garlic clove and pluck the leaves from the fresh thyme. Heat 1 tbsp of olive oil and the butter in a large pan. Sauté the mushrooms over high heat for 4-5 minutes until golden brown, then add the garlic and thyme and sweat for 1 minute. Season with salt and pepper.