Arugula creates a beautifully vibrant pasta with a bit of pepperiness - pairing perfectly with our Garlic Mushroom Cream Sauce.
- 1/2 cup fresh baby arugula
- 1 tablespoon lemon juice
- 1-1/2 cup fine semolina flour
- 3/4 cup all-purpose flour
- 2 large eggs
- 3/4 teaspoon salt
- 1 tbsp Della Terra Garlic Olive Oil
Combine arugula and lemon juice in a blender or food processor and process until it forms a fine green paste. Place all dry ingredients into the bowl of a food processor and pulse to combine. Mix 1/4 cup of the arugula paste with eggs and Della Terra Garlic Olive Oil. Add wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry.
Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least 1 hour. This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta.
Bring a large pot of heavily salted water to a boil.
Creamy Garlic Mushroom Sauce
- 1 cup thinly sliced baby Portabella mushrooms
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 2 tbsps Della Terra Garlic Olive Oil
- 1/2 cup white wine
- 1 cup heavy cream
- 1/2 cup fontina cheese
- Salt & pepper to taste
Heat the Garlic Olive Oil in a large sauté pan set over medium heat. Add minced shallots, and thinly sliced mushrooms and sauté until just barely golden. Add the garlic and sauté for an additional minute. Pour in the white wine and reduce by half. Add heavy cream and stir to combine. Simmer sauce for another minute before adding cheese. Stir until cheese is completely combined, then taste and season with salt and pepper to taste.
Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the sauté pan. Simmer for a minute and then serve with additional cheese over the top, if desired.