Pasta Night Pappardelle with Candied Chestnuts and Quail Eggs
Ingredients
- 12-14 ounces roasted chestnuts, peeled and halved
- 2 tablespoons olive oil
- ¼th cup maple sugar, or other fine ground sugar
- 8 ounces pappardelle pasta
- ⅛th cup plus 2 tablespoons extra virgin olive oil
- 6-8 ounces oyster mushrooms
- 3-4 garlic cloves, minced
- 1 teaspoon red pepper flakes
- Freshly ground salt and pepper
- 8-10 quail eggs
- 4 ounces baby ice or other micro greens
- 3-4 ounces baby arugula
Instructions
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