Pappardelle with Portobello Mushrooms, Arugula, Pine Nuts, and Shaved Locatelli

1 large Portobello mushroom
1 tbsp. butter
1 clove garlic, minced
Salt and freshly ground black pepper
4 oz. fresh pappardelle, uncooked
1 ½ tbsp. extra virgin olive oil
1 oz. fresh arugula, washed and spun dry, tough stems removed
2 tbsp. pine nuts, toasted
¼ to 1/3 cup shaved locattelli romano cheese

1. Preheat the oven to 475°F. Roast the mushroom with the butter, garlic, and salt and pepper to taste, until tender, about 15 minutes. Remove from the oven and slice thinly.

2. Cook the fresh pappardelle pasta in boiling salted water until al dente, about 3 minutes.

3. Heat the olive oil in a large skillet over high heat. Add the roasted mushroom and stir for 1 to 2 minutes. Add the arugula, and more oil if necessary, and cook until wilted, about 2 minutes. Season with salt and pepper to taste. Add the drained pasta to the skillet and toss evenly with the vegetables. Add a splash of pasta water to skillet to create a sauce. Transfer the pasta to warm pasta bowls or serving plates, sprinkle with pine nuts and cheese shavings. Serve at once.