Chestnut Pappardelle
Ingredients
- 3/4 cup roasted chestnuts recipe to follow, chopped
- 6 ounces pappardelle tagliatelle or similar egg pasta ⓘ
- 2 cups arugula washed ⓘ
- 2 eggs beaten ⓘ
- 6 chinese black mushrooms soaked for 20 minutes until soft, and sliced ⓘ
- 1/4 cup grated Parmesan cheese shaved/ ⓘ
- salt ⓘ
- pepper ⓘ
- oil to cook
- 1 pinch dried tarragon ⓘ
- 1/2 cup extra-virgin olive oil
- 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!
Nutrition & Diet Analysis (per serving)
771
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).