Chestnut Pappardelle Recipe

Name: Chestnut Pappardelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup roasted chestnuts recipe to follow, chopped; 6 ounces pappardelle tagliatelle or similar egg pasta; 2 cups arugula washed; 2 eggs beaten; 6 chinese black mushrooms soaked for 20 minutes until soft, and sliced; 1/4 cup grated Parmesan cheese shaved/; salt; pepper; oil to cook; 1 pinch dried tarragon; 1/2 cup extra-virgin olive oil; 2 teaspoons soy sauce

Servings: persons

3/4 cup roasted chestnuts recipe to follow, chopped
6 ounces pappardelle tagliatelle or similar egg pasta
2 cups arugula washed
2 eggs beaten
6 chinese black mushrooms soaked for 20 minutes until soft, and sliced
1/4 cup grated Parmesan cheese shaved/
salt
pepper
oil to cook
1 pinch dried tarragon
1/2 cup extra-virgin olive oil
2 teaspoons soy sauce

1
["Prepare the Chestnuts: Cut the shell with an ""X"" where the shell bulges outward. Place the chestnuts in a dish and completely cover with water and soak for 20 minutes. Place in a baking dish and roast at 400 for 20 to 25 minutes. Remove from oven, peel, and chop!", "Bring water to a boil, season with salt, and boil the egg pasta for 6-8 min, until cooked.Drain and toss with a little olive oil to prevent sticking.", "Saute the sliced mushrooms in oil and a little bit of soy sauce until the aroma fills the air", "Pour in the egg mixture and scramble everything up.", "Add the chopped chestnuts and cook for another few minutes. Stir in the pasta and the remaining olive oil and mix until everything is well coated.", "Add in half of the parmesan cheese, and sprinkle in tarragon and more salt & pepper to season.", "Turn the heat on low, add in the arugula and toss some more, making sure the arugula does not actually cook and stays crisp.", "Scoop onto a plate, decorate with more parmesan flakes, and fill your tummy with Christmas!"]

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup roasted chestnuts recipe to follow, chopped, 6 ounces pappardelle tagliatelle or similar egg pasta, 2 cups arugula washed, 2 eggs beaten, and more.

Yes, Chestnut Pappardelle falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chestnut Pappardelle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions