Tagliatelle with mushrooms and arugula

Ingredients for 4 servings:

• 200 g arugula
• 1 clove(s) garlic
• 1 bunch of basil
• 50 g pine nuts
• 50 g Parmesan, grated
• 3 tbsp olive oil
• 150 g mushrooms
• 1 tbsp lemon juice
• 400 g pasta, tagliatelle (wide pasta)
• 60 g Parmesan, grated
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Remove any coarse stems from the cleaned arugula, then puree the arugula, peeled garlic, basil leaves, pine nuts, and grated Parmesan in a food processor or hand blender. Mix in about 100 ml of olive oil and season with salt and pepper. Clean and slice the mushrooms, then sauté them in the remaining oil, then season with salt and pepper and lemon juice. Cook the pasta in plenty of salted water until al dente, drain well, reserving about 4 tablespoons of the cooking water. Mix the pesto with the pasta water until smooth and mix with the mushrooms and tagliatelle. Serve on warmed plates, shaving the Parmesan over the top with a vegetable peeler. Serve with your choice of salad!