Oyster mushroom pasta

• 500

  g

  Tagliatelle

• 400

  g

  Oyster mushrooms

• 150

  g

  Grana padano cheese

• 75

  g

  Walnuts

• Salt and pepper

• 2

  tbsp

  Olive oil

• 400

  g

  Jerusalem artichokes

• Peel the artichokes and cut in batons, thickness approx. 1cm. Fry them in a pan with olive oil until ripe (10 minutes) and season with salt and pepper. Add nutmeg if you like it
• Wash and chop the mushrooms, fry in olive oil and season with salt and pepper
• Cook the pasta in salted water and grate the cheese
• Remove most of the water, leave a bit in the pot. Add artichokes, mushrooms and chopped walnuts and stir. If the pasta is dry, you can add a bit of olive oil