Mushroom Tortellini with Arugula

Name: Mushroom Tortellini with Arugula
Prep time: 30 min
Total time: 30 min
Ingredients: 1/4 cup extra-virgin olive oil; 1 pound gourmet-blend mushrooms, such as yellow oyster, cremini, or shiitake, sliced; 1 large leek, white and light-green parts only, halved, thinly sliced, and well washed; Kosher salt and freshly ground black pepper; 1 pound fresh or frozen cheese tortellini; 1/2 cup creme fraiche; 1/2 cup grated Parmigiano-Reggiano, plus more for serving; 3 cups packed baby arugula

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Prep Time: 30 minutes

Total: 30 minutes

Author : Martha Stewart

Ingredients

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1/4 cup extra-virgin olive oil1 pound gourmet-blend mushrooms, such as yellow oyster, cremini, or shiitake, sliced1 large leek, white and light-green parts only, halved, thinly sliced, and well washedKosher salt and freshly ground black pepper1 pound fresh or frozen cheese tortellini1/2 cup creme fraiche1/2 cup grated Parmigiano-Reggiano, plus more for serving3 cups packed baby arugula

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Instructions

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Step 1

Heat oil in a large skillet over medium-high. Add mushrooms and cook, stirring, until browned, 6 to 7 minutes. Add leek; season with salt and pepper and cook, stirring, until just tender, about 3 minutes.

Step 2

Meanwhile, bring a large pot of salted water to a boil; add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water; drain. Transfer pasta to skillet over medium heat; stir in creme fraiche, Parmigiano-Reggiano, and 1/2 cup pasta water until smooth, adding more pasta water as needed until creamy. Remove from heat; fold in arugula. Serve with more cheese.