Pennette With Wild Mushrooms

Ingredients

• 1 1/2 teaspoons fennel seeds
• 3 tablespoons unsalted butter
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 3 garlic cloves, minced
• 1 pound mixed wild mushrooms, stemmed as necessary and thickly sliced
• 1 tablespoon finely chopped rosemary
• 1 teaspoon freshly ground pepper
• 1 pound pennette or penne rigate
• 6 ounces arugula, large stems removed, leaves coarsely chopped
• 1/4 cup freshly grated Pecorino Romano cheese, plus more for serving

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