Tagliatelle with Arugula Pesto
Rinse and trim the arugula. Spin dry, and wipe if necessary. Rinse and dry the basil, then remove the leaves. Peel the garlic. Trim and thinly slice the mushrooms.
Cook the tagliatelle in boiling salted water until al dente. Puree the arugula, basil, garlic, pine nuts, and parmesan with 100 ml (approximately 3 ounces) of olive oil. Season to taste with salt and pepper. Sauté the mushrooms in the remaining oil, then season to taste with salt, pepper, and lemon juice.
Drain the pasta (reserving 1/2 cup of the cooking liquid). Mix the pasta and reserved cooking liquid into the pesto. Mix in the mushrooms, then transfer onto warmed plates. Shave the parmesan cheese over the top (using a vegetable peeler), and serve.