Fresh Arugula Pasta Dough1/2 cup fresh baby arugula
For Creamy Garlic Mushroom Sauce1 cup fresh shiitake or baby portabella mushrooms, thinnly sliced
Place all the dry ingredients for the pasta dough into the bowl of a food processor and pulse to combine.
Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste. Mix 1/4 cup of the arugula paste with the eggs and olive oil.
Add the 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 before rolling out. This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta.
To cook pasta:
Bring a large pot of heavily salted water to a boil.
In a separate bowl - Heat the garlic oil in a large saute pan set over medium heat. Add minced shallots, and thinly sliced mushrooms and saute until just barely golden. Add the garlic and saute for an additional minute.
Pour in the white wine and reduce by half. Add the heavy cream and stir to combine. Simmer the sauce for another minute before adding the cheese. Stir until the 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 saute pan. Simmer for a minute and then serve with additional cheese over the top, if desired.
You can also add baby tomatoes or other garnishes if desired.