Taglierini with Porcini Mushrooms and Parsley Pesto

In a large pot, bring salted water to a boil, add the pasta and cook until al dente. Meanwhile, pluck the parsley and puree it with Parmesan, pine nuts, garlic, a pinch of salt and 5 tablespoons of olive oil in a blender to a creamy pesto. If the mixture is too thick, add a little more olive oil. Finely slice the cleaned porcini mushrooms and sauté in a little truffle oil. Strain the ribbon noodles, which have been cooked to al dente in the meantime, and let them drain. Mix with the parsley pesto and arrange in deep warmed plates. Top with porcini mushrooms and sprinkle with freshly shaved Parmesan.

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