Tagliatelle With Meat And Kale Pesto

• pasta
• 500 grams tagliatelle
• 500 grams minced beef
• 250 grams mushrooms
• 200 grams mascarpone
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons toasted pine nuts
• kale pesto
• 80 grams kale
• 80 grams parmesan
• 60 grams toasted pine nuts
• 1 clove garlic, finely chopped
• 100 milliliters olive oil
• juice from 1/2 lemon

1. Bring a large pot of salted water to a boil. Boil the pasta until al dente. Reserve 1 cup of the pasta cooking water before draining.
2. Rinse the kale under running water, cut the hardened part of the stem and cut the leaves into strips. Combine the ingredients for the pesto, put into a foodprocessor and blend. Season with salt and pepper.
3. Clean the mushrooms and cut into slices.rnHeat the oil in a frying pan, cook the mushrooms over high heat until browned. Add the onion and garlic, saute over low heat. Then add the minced beef and cook over high heat, stirring constantly until the meat is browned. Add the mascarpone and water from the pasta, season with salt and pepper. Simmer over low heat for 5 minutes.

pasta, mushrooms, mascarpone, onion, garlic, nuts, kale pesto, kale, parmesan, nuts, clove garlic, olive oil, lemon

Taken from food52.com/recipes/68104-tagliatelle-with-meat-and-kale-pesto (may not work)