Chestnut Pappardelle

Ingredients

• •2 cups arugula
• •¾ cup roasted chestnuts
• •1 pinch tarragon
• •2 eggs
• •½ cup extra virgin olive oil
• •¼ cup shaved/grated parmesan cheese
• •6 mushrooms
• •oil
• •4 ounces pappardelle
• •salt & pepper
• •2 teaspoons soy sauce

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Method

From foodista.com — read the original

1. 1Cut the shell with an X where the shell bulges outward.
2. 2Place the chestnuts in a dish and completely cover with water and soak for 20 minutes.
3. 3Place in a baking dish and roast at 400 for 20 to 25 minutes.
4. 4Remove from oven, peel, and chop! Bring water to a boil, season with salt, and boil the egg pasta for 6-8 min, until cooked.
5. 5Drain and toss with a little olive oil to prevent sticking.
6. 6Saute the sliced mushrooms in oil and a little bit of soy sauce until the aroma fills the air
7. 7Pour in the egg mixture and scramble everything up.
8. 8Add 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.
9. 9Add in half of the parmesan cheese, and sprinkle in tarragon and more salt & pepper to season.
10. 10Turn the heat on low, add in the arugula and toss some more, making sure the arugula does not actually cook and stays crisp.
11. 11Scoop onto a plate, decorate with more parmesan flakes, and fill your tummy with Christmas!