Pappardelle With Portabella Mushrooms, Arugula, Pine Nuts

1. 1

   Preheat the oven to 475u00b0F.

2. 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. 3

   Cook the fresh pasta in boiling, salted water until as dente, about 3 minutes.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.