Mushroom Pappardelle with Truffle Ricotta and Honey Roasted Walnuts

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil.
2. Mix together all honey roasted walnut ingredients (except walnuts) in a small bowl. Add walnuts and toss to coat. Spread out on prepared aking tray and bake for about 4 minutes, until lightly golden. Season with salt and pepper, mix gently and set aside to cool.
3. Mix all salad ingredients (except rocket) together in a medium bowl with a small drizzle of extra-virgin olive oil. Just before you are ready to serve, add rocket and toss to coat.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook shallots for about 1 minute, until starting soften. Add butter, garlic, mushrooms and thyme and cook for a further 3–5 minutes, until mushrooms are golden and tender.
5. Add wine/stock and stock and bring to a boil, reduce heat and simmer for about 5 minutes, until sauce has reduced a little but not completely. Stir through ricotta and spinach, until ricotta has melted. Season to taste with salt and pepper.
6. While mushrooms are cooking, cook pasta in pot of boiling water for 2–3 minutes, until just tender. Drain, reserving ¼ cup pasta water. Add pasta to pan with the mushrooms and toss to combine. Using a teaspoon, dollop remaining ricotta through the pasta. Toss gently once more.
7. Divide mushroom pappardelle between plates and sprinkle over honey roasted walnuts. Place a handful of rocket salad on top of each plate of pasta.