Pasta arugula & nuts

Ingredients:

• 150 grams arugula
• 75 grams / handful of pine nuts, roasted
• 500 gr tagliatelle
• 150 grams fresh mushrooms, sliced
• 150 grams parmesan cheese
• 1 litre of chef's cream
• 100 ml white wine
• 1 onion, chopped
• 1 tablespoon olive oil
• Salty, to taste
• Black pepper, to taste

Preparation:

Wash the arugula and cut off all the leaves. Cook the tagliatelle until al dente.
Put the olive oil in a pan and fry the chopped onion. Then add the mushroom slices. After cooking for 3 minutes, add the parmesan cheese. As soon as it starts to melt, add the wine. Let this simmer together with the coconut cream. The al dente tagliatelle is added. The pasta is tossed around so that the cream sauce is evenly distributed. Finally, add the loose arugula leaves and the pine nuts.

Serve with some olive oil dripped and grated parmesan