This morning, being Saturday, I wanted to prepare for lunch a dish a little more tempting compared to the usual lighter and healthier recipes we consume during the week, also because, as it’s easy to guess, it’s during the weekend that we indulge more easily and with less guilt! Tempted at the supermarket by the trofie displayed on the fridge counter, I thought of dressing them with one of my homemade single-serving frozen pestos, but the ideas in my head started swirling freely, and don’t ask me how, or when I conceived this combination, but in the end, convinced of the result, I rolled up my sleeves and got to cooking. Now think of a delicate first course, with a spicy taste, with walnuts and ginger and that slight spicy touch given by the arugula, served at the table with plenty of freshly chopped parsley! This dish I propose to you is one of those that really takes very little time to make but is never trivial! The final mopping-up with bread is a must, and to hell with etiquette for once! I would also add a little grated salted ricotta when serving for those who love a more intense and decisive taste, but even like this, believe me, it will be a poem!
All “vegetarian” recipes are without meat and/or fish (N.B. there may be the use of other animal protein-based foods, such as eggs and cheese).
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 44
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients:
- 11 oz fresh trofie
- 7 oz champignon mushrooms
- 5.3 oz arugula
- 1.8 oz shelled walnuts + a handful for garnish
- 6 tablespoons grated parmesan cheese
- 1 bunch fresh parsley
- 0.7 oz fresh ginger
- 1 clove garlic
- 3.4 oz extra virgin olive oil
- to taste salt
- to taste pepper
Preparation:
Bring a pot of salted water to a boil for the trofie; in the meantime, prepare the arugula pesto by thoroughly washing the leaves and selecting the youngest and tenderest to keep fresh for garnishing. Blend the remaining arugula with the walnuts, a pinch of salt, 0.8 inches of grated ginger, parmesan cheese, and the oil (fig. 1).
Blend until you obtain a fairly fluid pesto, adding, if necessary, a few ladles of the pasta cooking water (fig. 2).
Clean the champignon mushrooms with a clean, damp cloth, remove the part of the stem that touches the soil, and slice them. In a non-stick pan, heat the garlic with a drizzle of oil and two tablespoons of the pasta cooking water for 1 minute. Add the mushrooms and let them wilt with another ladle of water (fig. 3).
Lower the heat, season with salt, and cook for about 10 minutes until the mushrooms appear sufficiently cooked (fig. 4).
Turn off the heat, adjust the pepper, spice it up with the remaining grated ginger and a sprinkle of finely chopped fresh parsley using a mezzaluna (fig. 5).
Cook the trofie for about 8 minutes or according to the cooking times indicated on your package. Drain them, keeping some ladles of water aside if needed, and dress them with the arugula pesto. Serve garnished with champignon mushrooms and roughly chopped walnuts!
And voilà… your trofie with arugula and ginger pesto with champignon mushrooms are ready to be enjoyed!
Bon Appétit from Fefè’s kitchen!
