Tagliatelle with Mushrooms, Rocket and Lemon Zest

Tender Tagliatelle mixed with mushrooms rocket and lemon and enriched with a creamy sauce.

Ingredients

250g (8oz) Marshalls Tagliatelle
a bunch or pack of rocket or watercress
2 tablespoons olive or sunflower oil
25g (1oz) butter
250g (8oz) button mushrooms, sliced
3 salad onion, chopped
1 tablespoon sherry or soy sauce
300ml (10fl oz) carton of single cream
grated zest of 2 lemons
salt and pepper

Method

Cook the pasta according to the pack instructions. Meanwhile, reserve a few rocket or watercress sprigs and chop the zest.
In a large frying pan heat the oil and butter until melted and then gently fry the mushrooms, salad onions and chopped rocket or watercress until wilted - 1-2 minutes.
Add the sherry or the soy sauce and reduce for a few seconds.
Drain the pasta when ready and mix into the sauce.
Stir in the cream and season well with salt and pepper. Reheat but do not allow to boil.
Lightly mix in the lemon zest and serve immediately, garnished with the reserved sprigs of rocket or watercress.