A great pasta dish for any occasion:
Rinse, clean and chop scallions. Clean the mushrooms and chop them into flakes. Sauté the spring onions in the oil, then add the mushrooms. Add peeled tomato puree pressed through the press, pesto, garlic and diced.
Roast the pine nuts in a frying pan without oil until light brown and fold in. Simmer over low heat until mushrooms are cooked (this can be very short, you eat mushrooms just as raw), fold in the crème fraîche and season with salt, pepper and maybe a pinch of sugar.
It goes exceptionally well with fettuchine (tagliatelle), but equally well with other types of pasta.
Note: “Roast pine nuts without oil” Damn careful not to let them get too dark. (this happens in a flash and the kernels become inedible) Although it seems easier: in any case do not take oil
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