Egg Fettuccine with rappini and shiitαke mushrooms

Ingredients for four persons:

1 Package of Egg Fettuccine
Mushrooms caps
20 Cherry tomatoes
2 and 1/2 oz.of extra virgin olive oil
100 g of Parmigiano Reggiano
1 bunch of Rappini
24 Shiitake
2 cloves of garlic
salt and fresh black pepper

METHOD

Cut Rappini into bite-size pieces and blanch in salted water for 1 minute.
In a large frying pan with olive oil, place Rappini, garlic and Shiitake mushrooms and sauté at medium heat for approximately 1 minute. At the same time, start cooking pasta as directed on the package.
Remove from heat and add pasta to the Rappini, garlic and Shiitake mushroom mixture and season to taste. Serve immediately and garnish with Cherry tomatoes and grated Parmigiano Reggiano. If needed, add more olive oil.

Recipe from: Chef Patrick Zappia "Via Oliveto Restaurant" - Toronto, Ontario