Chestnut Pappardelle

Chestnut Pappardelle

Chestnut Pappardelle

45 minutes

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Ingredients
  • 2 cups arugula, washed
  • 3/4 cup roasted chestnuts (recipe to follow), chopped
  • a pinch of dried tarragon
  • 2 eggs, beaten
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup shaved/grated parmesan cheese
  • 6 chinese black mushrooms, soaked for 20 minutes until soft, and sliced
  • Oil, to cook
  • 4 ounces pappardelle
  • Salt & pepper, to taste
  • 2 teaspoons soy sauce
Instructions

Prepare the Chestnuts

Cut the shell with an X where the shell bulges outward.

Place the chestnuts in a dish and completely cover with water and soak for 20 minutes.

Place in a baking dish and roast at 400 for 20 to 25 minutes.

Remove from oven, peel, and chop!Bring water to a boil, season with salt, and boil the egg pasta for 6-8 min, until cooked.

Drain and toss with a little olive oil to prevent sticking.

Saute the sliced mushrooms in oil and a little bit of soy sauce until the aroma fills the air

Pour in the egg mixture and scramble everything up.

Add the chopped chestnuts and cook for another few minutes. Stir in the pasta and the remaining olive oil and mix until everything is well coated.

Add in half of the parmesan cheese, and sprinkle in tarragon and more salt & pepper to season.Turn the heat on low, add in the arugula and toss some more, making sure the arugula does not actually cook and stays crisp.Scoop onto a plate, decorate with more parmesan flakes, and fill your tummy with Christmas!

Details
  • Serving Size:   2
  • Weight Watchers:   20 Points
Cuisine
  • side dish
  • lunch
  • main course
  • main dish
  • dinner

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