YOU WILL NEED

Ingredients

280g umami tagliatelle
1 jar of porcini butter
100g cooked chestnut, peeled
50g pistachios, roughly crushed
150g raspberry and currant 
Sugar
Salt to taste

PREPARATION

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.
Cook the tagliatelle in salted water according to the package directions. Reserve some pasta water before draining.
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.
Stir in the roasted chestnuts, then add the cooked pasta. Toss to coat, adding the reserved pasta water for a smooth consistency.
Top with crushed pistachios, adjust the seasoning with salt, and serve immediately.
Garnish with extra raspberries.