This is one of our quick and easy staples when the ramson is in season here in Europe. Especially luxurious with morel mushrooms, but oyster mushrooms will do very nicely too!
This is a real summery dish with both the ramson and morel mushrooms in season at the same time. Microplaned lemon zest gives the dish a beautiful freshness, and it pairs nicely with a chilled Guy Saget Sancerre or something similar 🙂
You could of course buy tagliatelle, and use store bought pesto Genovese instead of making your own – but it won’t be quite the same 😉
- 4 eggs
- 200 g wheat flour
- 200 g semola flour
- 10 g fine sea salt
- 4 tbsp home made ramson pesto
- 4 large handful morels or oyster mushrooms
- 5 g fine sea salt
- 100 g fresh goat’s cheese (Chevre or similar – we used Haukeli Naturell)
- Zest from 1 whole lemon
- Rosé pepper (pink pepper corns), freshly ground
Make sure you have the ramson pesto already premade according to this recipe. If ramson is unavailable to you, make the same pesto with same ammount of chives and a clove of garlic – it’ll be deceptively close.
Start by making the pasta dough according to these directions. Note that the ramson pesto in the ingredients above goes into the pasta after it’s cooked.
Clean and slice the mushrooms. If using oyster mushrooms these can easily be “pulled” into nice strips, like you would with pulled pork. Start by browning the mushrooms in a bit of olive oil. When the mushrooms starts to take on colour, add the sea salt and stir well.
Meanwhile, bring a large pot of water to the boil. Do not salt the water, as you have already put enough salt in the pasta dough.
Remove mushrooms from the heat when they have a nice, even browning.
Prepare the tagliatelle, and cook for 3 minutes, or until al dente. Drain in a colander, tip back into the pasta pot, and toss with the 4 tbsp ramson pesto.
Plate with the pasta in a bowl, place the mushroom on top, grate over the lemon zest, give each bowl a few turns rosé pepper (which is SUPERIOR to black pepper when fresh), and finally crumble over the fresh goat’s cheese.
Zero waste tip
We use quite a bit of lemon zest in our cooking. To avoid food waste, we juice the lemon afterwards and use it in our nearly daily iced tea, or in weekend drinks 🙂