Truffles pasta

500 g pasta, spaghettis or pappardelle

50 g pine nuts

500 g mushroom

1 onion

25 g butter

1 dl sparkling wine or white wine

2 dl double cream

1 bunch fresh tarragon

olive oil

truffle oil

parmesan

salt and pepper

Toast the pine nuts in a dry pan. Slice the mushrooms and fry in some olive oil. Peel and finely chop the onion and add onion and butter to the mushrooms. Boil the pasta. Add the wine to the mushrooms and let boil a little and then add the cream. When the pasta is cooked add it to the sauce and stir. Sprinkle over chopped tarragon. Server with a few drops truffle oil, parmesan and salt and pepper.