Tagliatelle with Mushrooms and Arugula
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g rocket
- 1 clove garlic
- 1 bunch basil
- 50 g pine nuts
- 50 g parmesan, rated
- 3 tablespoon olive oil
- 150 g mushrooms
- 1 tablespoon lemon juice
- 400 g pasta, taliatelle (wide pasta)
- 60 g parmesan, rated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Remove coarse stalks from the cleaned rocket, then puree the rocket, peeled garlic, basil leaves, pine nuts and grated Parmesan in a blender (moulinette) or hand blender. Mix in about 100 ml of olive oil, season with S + P.
- Clean the mushrooms, cut into slices and fry them in the remaining oil, then season with S + P and lemon juice.
- Cook the noodles in plenty of salted water until they are al dente, drain and collect approx. 4 tablespoons of the cooking water.
- Stir the pesto with the pasta water until smooth and mix with the mushrooms into the tagliatelle.
- Arrange on preheated plates, shaving the parmesan over the top with a peeler.
- With a salad of your own choice!
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