Mushroom and spinach pappardelle with crispy sage

Method

1. Cook the pasta according to the pack instructions.
2. Heat a frying pan and wilt the spinach. Remove and set aside.
3. Lightly coat the pan with olive oil, then fry the sage leaves until crisp. Drain on kitchen paper, leaving 2 tbsp oil in the pan.
4. Add the mushrooms and fry until golden, then add the garlic and parmesan.
5. When the cheese has melted and the mushrooms are sticky, toss with the pasta, spinach, sage and the lemon juice. Grate over some parmesan, then drizzle with olive oil. Serve.