Ingredients:

  • 1 pound (450g) dried pasta (penne, fusilli, or farfalle recommended)
  • 8 cups (2 liters) water
  • 2 tablespoons kosher salt
  • 1 tablespoon olive oil
  • 1 pound (450g) mixed wild mushrooms (such as shiitake, cremini, oyster), sliced
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups (110g) packed arugula
  • 1/4 cup (30g) toasted pine nuts (optional)
  • 1/4 cup (30g) shaved Parmesan cheese (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process. Set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook until softened and browned, about 8-10 minutes. Add the minced garlic, salt, and pepper and cook for 1 minute more, until fragrant. Remove from heat and let cool slightly.
  3. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, parsley, chives, Dijon mustard, salt, and pepper until well combined.
  4. In a large bowl, combine the cooked pasta, sautéed mushrooms, arugula, and vinaigrette. Toss gently to coat.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, stir in toasted pine nuts and shaved Parmesan cheese (if using).