Chestnut Pappardelle

Name: Chestnut Pappardelle
Total time: 45 min
Yield: 2 servings
Ingredients: 2 cups arugula, washed; 3/4 cup roasted chestnuts (recipe to follow), chopped; a pinch of dried tarragon; 2 eggs, beaten; 1/2 cup Extra Virgin Olive Oil; 1/4 cup shaved/grated parmesan cheese; 6 chinese black mushrooms, soaked for 20 minutes until soft, and sliced; Oil, to cook; 4 ounces pappardelle; Salt & pepper, to taste; 2 teaspoons soy sauce

Chestnut Pappardelle requires around 45 minutes from start to finish. For $4.4 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

682 kcal

Calories

20 g

Protein

36 g

Fat

70 g

Carbs

Ingredients

For 2 servings

Estimated cost~€6.65 · ~€3.35/serving

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Instructions

1
Cut the shell with an X where the shell bulges outward.
2
Place the chestnuts in a dish and completely cover with water and soak for 20 minutes.
3
Place in a baking dish and roast at 400 for 20 to 25 minutes.
4
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.
5
Drain and toss with a little olive oil to prevent sticking.
6
Saute the sliced mushrooms in oil and a little bit of soy sauce until the aroma fills the air
7
Pour in the egg mixture and scramble everything up.
8
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.
9
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!