|300 g||chestnuts (peeled)|
|8 tbsp||olive oil|
|spring onions for garnish|
Finely slice spring onions. Chop onions and mince garlic. Remove stems from mushrooms, then quarter. Chop peeled chestnuts.
Add pasta to a large pot of salted water and cook until al dente, according to package instructions.
Heat olive oil in a frying pan over medium-high heat. Add onions and garlic, and sauté until translucent. Then, add mushrooms and sauté for approx. 5 min. Season to taste with salt. Add chopped chestnuts and cook for approx. 3 min.
Deglaze with cream and cook for approx. 4 min. Juice lemon. Finely grate Parmesan. Season to taste with salt, pepper, and lemon juice. Add Parmesan and stir to combine.