Walnut Linguini with Chanterelles

Pasta dishes are simply always delicious!

Roasted chanterelles with stewed walnut pesto, apricots, herbs and smoked duck breast with linguini and grated horseradish 1. Clean the chanterelles with a brush. Rinse briefly in standing water, drain well and place on a kitchen towel. Cut the stalk ends into small pieces, cut larger mushrooms into halves or quarters.

2. chop rosemary needles. Roast walnuts in liter tbsp olive oil until golden brown, squeeze garlic and add and stir in rosemary. While still warm, combine with honey, 5 tbsp olive oil, a tiny bit of sea salt and pepper in a blitz chopper to make walnut pesto.

Finely dice the duck breast. Finely dice shallots and apricots. Peel horseradish and wrap in foil.

4. make linguini al dente in salted water according to package instructions. In the meantime, toast sage and oregano leaves in remaining olive oil in a large frying pan over high heat until briefly crisp. Lift roasted culinary herbs out of oil with a fork. Set skillet with oil aside. Drain and coarsely chop roasted culinary herbs.

Heat the herb oil and fry the chanterelles in it for 2 minutes, stirring a little. Add the shallots and fry for 1 minute. Finally stir in roasted kitchen herbs, apricots and duck breast.

Drain the pasta well in a sieve. Mix first with walnut pesto, then with chanterelles and serve. If necessary after

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