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Mushroom and Pine Nut Pasta
- 1 1/2 lb mushrooms, sliced
- 4 T olive oil
- salt and pepper (about 1 tsp Diamond kosher salt should be enough)
- 2 cloves garlic, minced
- 1 bunch arugula, trimmed and roughly chopped – or use spinach, chard, or another favorite cooking green (I use about 6 c of lightly packed greens)
- 1/4 c pine nuts, toasted
- 1/2 c grated parmigiano reggiano cheese
- 1/2 – 1 lb orecciette – or pasta of your choice (note: we prefer going light on the pasta noodles)
Add the olive oil to a large pan over high heat. When the oil is hot, add the sliced mushrooms and let them cook, stirring only after they’ve had a chance to brown for a few minutes. Turn the heat to low and let them cook until tender, then add the garlic, season with salt and pepper and let cook another few minutes until the garlic is cooked through. Turn off the heat and add the arugula, stirring it to wilt.
Bring a large pot of salted water to boil and cook the pasta until al dente. Drain, reserving a cup of pasta cooking water.
Heat the mushrooms if they have cooled off, and add the pasta to the pan with the mushrooms, stirring to combine. Add half the water and continue stirring for another minute. Turn off the heat, add the cheese and a bit more water, and stir well to combine. If it seems dry add more water. Add the pine nuts, and stir. Serve and enjoy.
Big Little Meals 