Pappardelle pasta served with pan-fried asparagus and mushrooms in a Creamy Garlic Mushroom sauce.
Bring a large saucepan of water to the boil. Add a dash of the oil and a pinch of Salt and the Tarragon. Boil the pasta for 12 minutes.
Meanwhile, heat a ridged griddle pan and brush the asparagus spears with half the remaining oil. Sear the asparagus spears for 5 minutes, turning occasionally. Remove from the pan and keep warm.
Re-heat the pan and sear the mushrooms for 5 minutes. Remove and keep warm. Blend the sachet contents with the milk in a small saucepan and bring to the boil stirring, simmer for 1-2 minutes until sauce has thickened. Drain the pasta and return to the empty pan. Pour in the sauce and toss to coat. Gently toss in the asparagus and mushrooms and serve. Garnish with Black Pepper.