Chestnut Pappardelle
By: Shelly Huang
Published: Tuesday, December 15, 2009 - 2:11pm

Ingredients




3/4 cup roasted chestnuts (recipe to follow), chopped
6 ounces pappardelle, tagliatelle or similar egg pasta
2 cups arugula, washed
2 eggs, beaten
6 chinese black mushrooms, soaked for 20 minutes until soft, and sliced
1/4 cup shaved/grated parmesan cheese
Salt & pepper, to taste 
Oil, to cook 
a pinch of dried tarragon 
1/2 cup Extra Virgin Olive Oil
2 teaspoons soy sauce

Preparation

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

About


Chestnuts have always been one of my favorite winter munchies. The sweet succulent delights conjure images of the family enjoying these roasted delicacies while gathering ’round to watch movies in our pajamas.  We found so many ways to enjoy them – drizzled with honey, sprinkled with salt, dipped in soy sauce.  But in all these years of savoring them, I’ve never actually created a dish with them. So last night, I decided to work it into a simple weeknight pasta dish – letting the sweet smoky flavor of the chestnuts mingle with the savory taste of the mushrooms, and tying it all up with the peppery zest of the arugula and buttery nuttiness of parmesan cheese!