Remove the stalks off the mushroom caps and chop the stalk pieces. Cut the caps into 2 vertically and slice across thinly.

In a heavy sauté pan, heat the olive oil over medium high heat. Add the mushroom slices and minced stalks. Sauté until soft and well cooked, stirring regularly. Season, and add the cognac. Add the pesto and stir. Stir well and then remove from heat. Let rest.

In a non-stick frying pan, dry roast the pignoli nuts over medium-high heat until slightly browned and their flavour is released.

During this time, prepare the pasta to cook in boiling salted water, as indicated on the packaging.

While the pasta is cooking, add the cream to the mushroom mixture. Stir to mix well. Add the grated parmesan. Heat through over medium-low heat while stirring. Keep warm.

Just before serving, add the minced basil and parsley to the sauce.

Spread sauce over pasta. Top with roasted pignoli nuts.

Serves 1. Multiply quantities to increase servings.