Pappardelle With Portabella Mushrooms, Arugula, Pine Nuts

• 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

1. Preheat the oven to 475u0b0F.
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.

portabella mushroom, butter, garlic, salt, pasta, extra virgin olive oil, fresh arugula, pine nuts, romano cheese

Taken from www.food.com/recipe/pappardelle-with-portabella-mushrooms-arugula-pine-nuts-236136 (may not work)