Tagliatelle with mushrooms and goats cheese

Today after all day out I really fancied a quick meal. I've been thinking what would cook really quickly and still taste awesome. Fresh pasta is so quick to prepare, it literally cooks in minutes. Goats cheese is my wife's all time favourite so the idea was born. To serve two you will need:

1. Fresh pasta between 100 g and 150 g per head its up to you (dry will do just fine, and unused fresh pasta can be frozen)
2. Mushrooms 400g
3. Spring onions 5 - 6 depending on size (70g aprox)
4. Fresh parsley handful
5. Pesto 1 tbsp
6. Goats cheese 60g (I used French goats cheese, if  you don't like it use parmesan instead)
7. Olive oil two table spoons, butter around ten grams, salt pepper to taste

Cook the pasta following the instructions on the package. Wash and strain the mushrooms cut them in half or quarters if they are large, heat one table spoon of olive oil on a pan. Fry the mushrooms on high heat for 1 minute, reduce heat to low and let the mushrooms loose some water. On separate frying pan heat table spoon of olive oil and butter (keeping the heat low to medium otherwise butter will burn) chop the spring onions and parsley. Fry spring onions first, adding parsley about a minute later. When the mushrooms have been reduced add pesto and some water if needed, add fried spring onions with parsley to the mushrooms and stir until all of the mushrooms are evenly coated. Crumble the goats cheese on to the pasta and lay the mushrooms on top. That's it simple and quick. 

If you feel adventures garnish with freshly chopped chilies. 

No picture this time, the hunger won! 

Enjoy :-)