Mary Berry's pistou linguine recipe
 Pistou is a classic provençal sauce made of basil, garlic and olive oil, similar to pesto but without the pine nuts and Parmesan. Mary's creamy, herby sauce is the perfect partner for pasta. 4 tbsp roughly chopped flatleaf parsley4 tbsp roughly chopped fresh basil2 tbsp roughly snipped fresh chives 2 garlic cloves, crushed1 lemon, juice only200g/7oz full-fat crème fraîchesalt and freshly ground black pepper 4 tbsp roughly chopped flatleaf parsley 4 tbsp roughly chopped fresh basil 2 tbsp roughly snipped fresh chives 2 garlic cloves, crushed 1 lemon, juice only 200g/7oz full-fat crème fraîche salt and freshly ground black pepper 300g/10½oz fine linguine pastaknob of butter500g/1lb 2oz chestnut mushrooms, sliced75g/2½oz Parmesan (or alternative vegetarian hard cheese), finely grated 300g/10½oz fine linguine pasta knob of butter 500g/1lb 2oz chestnut mushrooms, sliced 75g/2½oz Parmesan (or alternative vegetarian hard cheese), finely grated Method For the pistou, blend the herbs, garlic, lemon juice and crème fraîche in a food processor until finely chopped. Season well with salt and pepper.Cook the linguine in a large pan of salted boiling water according to the packet instructions. Drain, reserving 2 tablespoons of the pasta water.Melt the butter in a deep frying pan, add the mushrooms and fry over a high heat for a few minutes. Cover with a lid for 3 minutes, remove the lid and cook off any liquid over a high heat until the mushrooms are golden brown. Spoon into a bowl.Add the pistou to the frying pan and bring to the boil. Add the pasta and reserved water, season with salt and pepper and toss until coated. Add most of the Parmesan and mushrooms. Tip the pasta into bowls and scatter with the remaining Parmesan and mushrooms. Check the seasoning, adding more salt and pepper if necessary, and serve. For the pistou, blend the herbs, garlic, lemon juice and crème fraîche in a food processor until finely chopped. Season well with salt and pepper. For the pistou, blend the herbs, garlic, lemon juice and crème fraîche in a food processor until finely chopped. Season well with salt and pepper. Cook the linguine in a large pan of salted boiling water according to the packet instructions. Drain, reserving 2 tablespoons of the pasta water. Cook the linguine in a large pan of salted boiling water according to the packet instructions. Drain, reserving 2 tablespoons of the pasta water. Melt the butter in a deep frying pan, add the mushrooms and fry over a high heat for a few minutes. Cover with a lid for 3 minutes, remove the lid and cook off any liquid over a high heat until the mushrooms are golden brown. Spoon into a bowl. Melt the butter in a deep frying pan, add the mushrooms and fry over a high heat for a few minutes. Cover with a lid for 3 minutes, remove the lid and cook off any liquid over a high heat until the mushrooms are golden brown. Spoon into a bowl. Add the pistou to the frying pan and bring to the boil. Add the pasta and reserved water, season with salt and pepper and toss until coated. Add the pistou to the frying pan and bring to the boil. Add the pasta and reserved water, season with salt and pepper and toss until coated. Add most of the Parmesan and mushrooms. Add most of the Parmesan and mushrooms. Tip the pasta into bowls and scatter with the remaining Parmesan and mushrooms. Check the seasoning, adding more salt and pepper if necessary, and serve. Tip the pasta into bowls and scatter with the remaining Parmesan and mushrooms. Check the seasoning, adding more salt and pepper if necessary, and serve. Recipe tips The pistou can be made up to a day ahead and kept in the fridge until needed.