Ingredient:
375 g (12 oz) rigatoni or other tubular pasta
150 ml (5 fl oz) dry white wine
1 small onion, finely chopped
500 g (1 lb) mixed cultivated or wild mushrooms, such as shiitake, oyster, or porcini, coarsely sliced
Salt and black pepper
6 tbsp double cream
4 tbsp good-quality pesto (ready-made)
60 g (2 oz) rocket leaves
Coarsely grated Parmesan cheese, to serve

Method:
Cook the pasta in boiling salted water according to packet instructions until just tender.

Meanwhile, pour the wine into a large frying pan, add the onion and cook over a low heat until the onion has softened, about 10-15 minutes. Add the mushroom and stir over a high heat for a few minutes until the mushrooms are cooked and the liquid has reduced (there should be about 2 tbsp left). Season with salt and pepper, add the cream, and pesto, and stir to mix.

Drain the pasta and add to the mushroom mixture in the pan. Check the seasoning. At the last moment, stir in the rocket leaves, and allow to wilt for about 2 minutes. Serve immediately, scattered with Parmesan.