tried my best this evening with the recipe below. somewhat of a summer comfort food, it was inspired by dishes i had at melograno and audrey claire, both in my neighborhood. my version of the food was only o.k.. i am definitely stuffed and satisfied, as it was a pretty rich dish (all that EVOO and cheese!), but something was off. at least now i have leftovers for a few nights!
changes to make:
- cut mushrooms smaller (thinner?)
- WAIT to cook the pasta, so i can toss it right away
- use less cheese (1/2 as much?)
- use 1/2 as much pine nuts
- wait until oven is at higher temp before roasting mushrooms (they turned out o.k. though)
- funny! re: the note above, i didn’t see that the recipe said preheat to 475 deg. until literally just now!
- more arugula might improve the dish
- i use already minced garlic from a jar, i often wonder if i am compromising the dish using that..
i’ll need to try it a time or two more before i feel like i can serve it to others!
–
www.recipezaar.com
Ingredients
- 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
Directions
-
Preheat the oven to 475°F.
-
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.
-
Cook the fresh pasta in boiling, salted water until as dente, about 3 minutes.
-
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.
