|Prep time: 10 minutes|
|Cooking time: About 20 minutes|
|Servings or yield: 2|
|Difficulty level: Easy|
|300g fettuccini, dry or fresh|
|200 g Porcini mushroom, fresh or frozen, minced|
|2 cups arugula salad, minced, divided|
|1 cup chicken broth|
|1/2 cup grated Parmesan|
|1/4 cup white wine|
|2 garlic cloves, crushed|
|1 chili pepper|
|4 tbsp. extra virgin olive oil|
|2 tbsp. butter|
|Salt and pepper to taste|
Cook fettuccini in a large pot of boiling water until "al dente", drain, drizzle with olive oil and set aside.
In a large skillet heat over high heat garlic, olive oil and chilli pepper about 3 minutes. Add Porcini mushrooms and sear over high heat about 5 minutes. Add white wine and let evaporate 1 minute. Add butter, broth, salt and pepper to taste and continue cooking over medium heat for about 5 minutes.
Add first cup of arugula and mix well. Add the fettuccini and mix. Add last cup arugula, Parmesan and mix well.
Serve and enjoy!