portobello mushrooms and chestnut pasta

7 oz chestnuts
1 tbsp olive oil
1 tbsp butter
2 garlic cloves, minced
14oz portobello mushrooms sliced
fresh thyme sprigs
1/2 cup dry white wine
1 cup light cream
1 bunch of chives, cut into 1 inch lengths
2 oz pecorino romano cheese, finely grated, and extra to serve
14 oz linguine pasta or any ribbon pasta
sea salt and freshly ground black pepper
Serves 4

Boil chestnuts for 15 – 20 minutes.  Drain and let cool, then remove shells.  Set aside until needed.

In a skillet over high heat put in oil and butter.  When butter sizzles, add the garlic and cook for 1 minute, making sure it doesn’t burn.  Add the mushrooms and thyme, reduce heat to medium, and partially cover with a lid.  Cook for 10 minutes, stirring often.  Add the wine and simmer until it is reduced by half.  Add the cream, reduce the heat, and cook for 15 minutes.  Stir in the chives, Pecorino, and chestnuts.  Season with salt and pepper.  Cover with lid and set aside.

Cook the pasta according to the package directions.  Drain well and return to pot.  Add the mushroom sauce, tossing to mix and serve immediately.  Garnish with extra Pecorino cheese and thyme leaves.