Here’s a great Italian pasta recipe for late summer/early autumn with bavette or tagliatelle with mushrooms and rocket.
A few other ingredients give it some extra zing, making this a great entree course for any season.
Ingredients: 250 grams of bavette, one french onion, one packet of mushrooms, some rocket, pine nuts, oil, salt and a little chilli.
Method: Heat the oil in a large pan with high sides, add a little chilli.
When hot, add the chopped onion and thinly sliced mushrooms.
After it has all been browned, cook the pasta until al dente (see our guide to the perfect pasta), drain and add to the mixture.
When ingredients are combined, add the rocket and pine nuts at the end.
