Umami Tagliatelle with Porcini Butter, Roasted Chestnuts, Raspberry and Currant Sauce, Pistachios

PREPARATION

Instructions:

Step 1: Thinly slice the cooked and peeled chestnuts. Place them in a pan, drizzle with EVO oil, and roast in the oven or in the pan until golden brown.

Step 2: Cook the tagliatelle in salted water according to the package directions. Reserve some pasta water before draining.

Step 3: In a pan, melt the porcini butter over low heat. Gently cook the raspberries and currants with a little sugar, stirring gently to combine. Set aside to garnish the pasta.

Step 4: Stir in the roasted chestnuts, then add the cooked pasta. Toss to coat, adding the reserved pasta water for a smooth consistency.

Step 5: Top with crushed pistachios, adjust the seasoning with salt, and serve immediately. Garnish with extra raspberries.