Garganelli Recipe

Preheat and prepare

Preheat the oven to 220°C (425°F). Spread the cleaned, roughly chopped mushrooms on a rimmed baking sheet in a single layer. Drizzle with 3 tbs olive oil, add sliced garlic, thyme, 1 tsp salt, and 1 tsp freshly ground black pepper. Toss to coat evenly.

Roast the mushrooms for 18–22 minutes, stirring once halfway through, until they are deep golden and beginning to caramelize. In the last 2 minutes, dot with 1 tbs unsalted butter and return to oven so the butter melts and glosses the mushrooms. Remove from oven and set aside, reserving any juices on the tray.

While mushrooms roast, make the arugula pesto. In a food processor combine packed arugula, basil (if using), toasted pine nuts, 60 g grated pecorino, and 1 garlic clove. Pulse until coarsely chopped.

With the processor running, stream in 80 ml olive oil until the mixture becomes a smooth (or slightly textured) pesto. Add 1 tbs lemon juice, 1/2 tsp salt, and 1/4 tsp pepper. Taste and adjust seasoning or acid as needed. If pesto is very thick, thin with 1–2 tbs reserved pasta water when combining with pasta.

Bring a large pot of water to a rolling boil. Add 2 tbs salt and the garganelli. Cook until just al dente according to package instructions (usually 9–11 minutes for dried garganelli). Reserve 1 cup of the pasta cooking water, then drain the pasta.

Return the drained pasta to the pot over low heat or to a large sauté pan. Add 3–4 tbs of the arugula pesto and 1/2 cup of reserved pasta water. Toss to coat, adding more pasta water a little at a time until the sauce clings to the pasta and reaches a silky consistency (about 1/3–2/3 cup total).

Stir in the roasted mushrooms (with any juices) and gently toss to combine, warming everything together for 1–2 minutes. If the mixture seems dry, add up to another 2 tbs olive oil or a splash of pasta water.

Remove from heat. Add 40 g finely grated pecorino and toss lightly so the cheese melts into the sauce. Adjust seasoning with salt and pepper and a squeeze of lemon if desired.

Divide the pasta among 4 warm plates or bowls (serves 4). Drizzle each portion with 1 tsp olive oil, a little lemon zest if using, and sprinkle extra grated pecorino on top. Scatter micro arugula or a few fresh arugula leaves over each plate for freshness.

Serve immediately with extra pecorino at the table.