Truffle Pesto Tagliolini, Turkey, Mushroom and Spinach Gratin

Step 1

First make the béchamel sauce by heating the butter in a pan, stirring through the flour and beating the mixture together to make a roux. Then slowly add the milk in, stirring with a wooden spoon as you go. Switch to a balloon whisk and beat until smooth, adding a little cream to get the perfect consistency. Season well then stir through the Sacla’ Black Summer Truffle Pesto and put it to one side. Heat the oil in a pan, add the mushrooms and season, cook until golden, then stir through the spinach until it wilts. Put to one side. Preheat the grill to hot. Cook the pasta as per pack instructions, drain well then toss it with the sauce along with the mushrooms and spinach and loosen it with a little more cream if needed. Spoon into oven proof dishes, top with Parmesan and put under the grill for a few minutes until it begins to turn golden. Top with truffle slices if using to serve.