Chestnut Pappardelle with Wild Mushrooms | Essentials Magazine Australia

Ingredients

• 200g chestnut flour
• 300g 00 pasta flour
• 5 large free-range eggs
• ½ tsp salt
• 1 tbsp extra-virgin olive oil
• 250g wild mushrooms, cleaned and roughly chopped (as a substitute you can use a mixture of commercially grown mushrooms)
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, peeled and finely chopped
• ½ cup white wine
• 1¼ cups thickened cream
• ¼ cup freshly chopped parsley
• 2 tbsp toasted pine nuts
• 4 large silverbeet leaves, stems removed and roughly chopped
• ½ cup grated pecorino cheese