Mushroom Maltagliati

Place a pot of water on the stove to boil. Heat the olive oil in a large pan over a medium heat. Add the onions and sauté until soft. Add the garlic, mushrooms and thyme to the pan. Stir constantly until golden and reserve until later.

To make the pangrattato, heat the olive oil in a small pan before adding the breadcrumbs, lemon zest, garlic and anchovies. Fry until golden, stirring constantly, and take off the heat. Transfer to a bowl and allow to cool before adding the parmesan.

Add salt to the water before adding the pasta. While this is cooking, toast the pine nuts in a dry pan over a medium heat until golden. When the past is aldente, toss it through the mushroom mix. Melt through the butter and coat the pasta, season to taste.

To serve, use tongs to dish the pasta into bowls before topping with the goat's cheese, pangrattato and pine nuts.