1. Clean the chanterelle mushrooms and wipe them dry with a paper towel if necessary. Peel and finely dice the onion. Boil plenty of water in a large pot. Meanwhile, dab the feta cheese dry with a paper towel and grate finely. Wash the parsley and shake dry. Remove the leaves and chop coarsely.
2. Salt the boiling noodle water liberally, add the pappardelle and cook firm to the bite according to the instructions. Meanwhile heat the butter in a frying pan and fry the onion cubes gently on low heat until soft. Add the chanterelle mushrooms and fry for 2-3 minutes on high heat all around.
3. Place the parsley with a dash of olive oil in a tall mixing bowl and purée finely with the hand blender. Add the remaining olive oil with the lime rind and once more mix briefly. Season with a dash of lime juice, salt and pepper. Season the chanterelle mushrooms with a dash of lime juice, Pimenton de la Vera, salt and pepper.
4. Drain the pappardelle, let them drip off briefly and serve on plates. Spread the chanterelle mushrooms on top and serve with parsley pesto.
TIP: Mix in most of the olive oil only at the end and especially quickly - so it does not get bitter.