Tagliatelle with chanterelles, onion and zucchini

Name: tagliatelle with chanterelles, onion and zucchini
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 7 el traditional olive oil; 3 el capers; 2 el dried tarragon; 100 g grated mature cheese; 1 zucchini; 2 Red onion; 200 g Cantharellus cibarius; 3 el olive oil truffle flavor; 500 g fresh tagliatelle all erbe

Pasta with mushrooms, zucchini, cheese and red onion.

Ingredients

Kitchen Stuff

1 hand blender with tray
1 skimmer

Directions

Put the oil, capers, tarragon and cheese in a high beaker and puree with the hand blender into a pesto.
Cut the zucchini into slices. Halve the onions and cut into half rings.
Heat the oil in a large frying pan and fry the zucchini in 5 min. Golden brown and done. Turn halfway. Scoop with a slotted spoon on a plate.
Fry the onion and Cantharellus cibarius in the remaining shortening for 4 minutes on a high heat. Add the zucchini the last minute.
Remove the pan from the heat and season with the truffle oil, pepper and salt.
Meanwhile, cook the pasta according to the instructions on the packaging. Drain and mix in the pesto.
Scoop the Cantharellus cibarius, onion and zucchini over it and serve immediately.