Pappardelle with spinach and mushroomsPappardelle with spinach and mushrooms
3.5 oz. (100 g) grated Prima Donna maturo
14.2 oz. (400 g) pappardelle (wide, string shaped pasta. Could be replaced with tagliatelle)
1 oz. (30 g) roughly chopped pine nuts or walnuts
5 tbsp. olive oil
8.8 oz. (250 g) mixed mushrooms
1 finely chopped shallot
2 finely chopped cloves of garlic
10.6 oz. (300 g) fresh spinach without stems
100 ml cooking cream
salt and freshly ground pepper
Prepare the pasta according to the instructions until al dente. Roast the pine nuts or the walnuts in a dry frying pan and set them aside.
Cut the mushrooms in large pieces. Heat 3 table spoons of olive oil in a frying pan and bake the mushrooms for approx. 5 minutes until done and set them aside as well.
Heat 2 table spoons of olive oil in a wok pan and fry the shallot and the garlic for 2 minutes. Then add the fresh spinach and fry it for 3 to 5 minutes until the spinach starts shrinking. Then add the cooking cream and heat the mixture. Season it with salt and pepper. Add the baked mushrooms to the spinach mixture.
Divide the pappardelle over 4 deep plates and divide the spinach mushroom mixture over them. Garnish with the nuts and freshly grated Prima Donna maturo.
Italian dry white wine, like Pinot Grigio