Instructions

Add the olive oil to a large pan over high heat. When the oil is hot, add the sliced mushrooms and let them cook without stirring. When you stir them they release liquid, which you want to avoid. Let them cook, browning. If you are worried it’s burning, just give the pan a shake to move them around. Let them cook until tender then add the garlic, season with salt and pepper and let cook another 5 minutes until the garlic is cooked through. Turn off the heat and add the arugula, stirring it to wilt.

Bring a large pot of salted water to boil and cook the pasta until al dente. Drain, reserving a cup of pasta cooking water.

Heat the mushrooms if they have cooled off, and add the pasta to the pan with the mushrooms, stirring to combine. Add half the water and continue stirring for another minute. Turn off the heat, add the cheese and a bit more water, and stir well to combine. If it seems dry add more water. Add the pine nuts, and stir.