Pappardelle With Portabella Mushrooms, Arugula, Pine Nuts

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 large portabella mushroom
• 1 tablespoon butter
• 1 garlic clove, minced
• salt & freshly ground black pepper
• 4 ounces fresh pappardelle pasta (about 1/4 of the box)
• 1 1/2 tablespoons extra virgin olive oil
• 1 ounce fresh arugula, washed and spun dry, tough stems removed
• 2 tablespoons pine nuts, toasted
• 1/4-1/3 cup shaved locatelli romano cheese

Recipe

• 1 preheat the oven to 475°f.
• 2 roast the mushroom with the butter, garlic and salt and pepper to taste until tender, about 15 minutes. remove from the oven and slice thinly.
• 3 cook the fresh pasta in boiling, salted water until as dente, about 3 minutes.
• 4 heat the olive oil in a large akillet over high heat. add the roasted mushrooms and stir for 1 to 2 minutes. add the arugula and more oil, if necessary, and cook until wilted, about 2 minutes. season with salt and pepper to taste. add a splash of pasta water to the skillet to create a sauce. transfer the pasta to warm pasta bowls or serving plates, sprinkle with the pine nuts and cheese shavings and serve at once.