for 4 person

To cook the pasta

350 g	pasta (e.g. farfalle)
	salted water, boiling

Pesto

1 bunch	flat-leaf parsley
1 tin	chickpeas (approx. 215 g), drained, rinsed
1	green chilli pepper, deseeded, cut into rings
50 g	walnut kernels, coarsely chopped, roasted
½ tsp	sea salt
1 dl	olive oil
1 bunch	chives, finely chopped

Mushroom sauce

1 tbsp	olive oil
250 g	mushrooms, quartered
250 g	chanterelles, halved if necessary
1	onion, finely chopped
2 tbsp	lemon juice
2 dl	single cream for sauces
1 tsp	sea salt

How it's done

To cook the pasta

Cook the pasta in salted water until just al dente. Set aside approx. 100 ml of the cooking water. Drain the pasta.

Pesto

Puree the parsley with the reserved cooking water and all the other ingredients up to and including the oil. Mix in the chives.

Mushroom sauce

Heat the oil in a large non-stick frying pan. Stir fry the mushrooms for approx. 4 mins., add the onion, cook for approx. 1 min., add the lemon juice. Pour in the cream, simmer for approx. 4 mins., season with salt. Add the pasta, gently heat through and serve with the pesto.

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