Creamy wild mushroom, lemon and parsley pasta

Method

1. Bring a large saucepan of salted water to the boil and cook the pasta according to packet instructions or until al dente. Drain well and return to the saucepan.
2. While the pasta is cooking, heat the butter and oil in a large frying pan over a medium heat until the butter is softened and foaming. Add the garlic and mushrooms and cook, stirring often, for 5-6 minutes, until softened and golden. Stir in the pine nuts and crème fraîche and bring just to a simmer.
3. Remove from the heat and toss into the pasta with the parmesan, parsley and lemon zest. Season with plenty of freshly ground black pepper and scatter with the extra grated parmesan.