Tagliatelle with Pesto Porcini

1 pound Tagliatelle
1/2 jar of Anne’s Pesto Porcini

Servings: 1-2

In a 6 quart kettle bring 5 quarts salted water to a boil for pasta. Cook pasta in boiling water until al dente. Reserve 1/3 cup cooking water and drain pasta. In a large bowl whisk together Pesto Porcini and reserved hot cooking water. Add pasta and toss well.

Pesto Porcini Open Sandwich

3 slices of sourdough bread
3 tsp brown Mustard
Romaine lettuce leafs
1 jar of Anne’s Pesto Porcini
1 Tbsp chopped parsley

Servings: 3

Toast bread and place it on plate, spread with brown mustard and layer it with lettuce leafs. Generously spread Pesto Porcini on top. Sprinkle with chopped parsley and serve!