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Penne ai Funghi with Arugula
Serves 4

This recipe is based on the idea of pasta fagioli. It works surprisingly well. You can substitute the arugula with watercress.

2 cups roasted organic mushrooms
1/4 cup warm chicken stock
2 to 3 tablespoon olive oil (not extra virgin)
1 heaping tablespoon garlic
1 scant tablespoon lemon juice
1 teaspoon dried marjoram
Salt and freshly ground black pepper to taste
2 cups arugula
1 tablespoon olive oil
1 teaspoon lemon juice
3/4 lb penne

Place the mushrooms and the chicken stock in a food processor and pulse to a grainy puree.

In a large pan heat the olive oil over a medium heat. Add the garlic, lemon juice, and marjoram and cook for a few minutes, until the garlic becomes aromatic but not browned. Add the mushroom puree. Cook long enough to heat through. Add salt and pepper to taste.

In the meantime, bring a large pot of salted water to a boil and add the penne. Cook until al dente, about 12 minutes. Drain and add the pasta to the mushroom sauce.

Over a medium low heat, stir to combine the mushroom sauce and penne.

Toss the arugula with the olive oil and lemon juice (you don’t have to dress the salad—it is very good plain as well).

Serve the penne with a ? cup garnish of arugula on each plate.