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Cook bavette in boiling salted water until al dente.
Meanwhile heat two spoonful of olive oil in a pan. Add the sliced mushrooms and the sausage cut into cubes. When the sausage is cooked add the single cream and the walnuts. Let thickens for a couple of minutes.
Add tarragon and the well drained bavette. Serve immediately.

Mushrooms and Walnuts Pasta

Serves two:
160g bavette pasta
4 mushrooms
150g sausage
10 walnuts
100ml single cream
2 tbsp tarragon

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