Serves 4-6.
- 1 head radicchio, cored and washed
- 2 bunches arugula, well washed, tough stems trimmed
- 1 pound cremini mushrooms, trimmed, wiped clean, and sliced
- 1 pound white mushrooms, trimmed, wiped clean, and sliced
- 3-4 cloves garlic, minced (or 1/4 cup roasted garlic paste)
- 1/4 cup toasted pine nuts
- Large handful of coarsely chopped Italian parsley
- Olive oil, to taste
- Champagne vinegar, to taste (or red- or white-wine vinegar)
- Salt and freshly ground pepper
- 1 pound fusilli, spirelli, penne, or oreccchiette
- Generous handful of freshly grate Parmesan cheese
Separate the radicchio leaves and tear them lengthwise in half; tear very large leaves in half again. Place in a large salad bowl. Tear the arugula leaves in half and add to the bowl. Add the sliced mushrooms, garlic, pine nuts, and parsley to the bowl. Toss well to mix. Add olive oil and vinegar to taste, and season with salt and pepper. Toss well to mix. Set aside so that the ingredients can “cook” in the marinade.
Cook the pasta in abundant boiling salted water until al dente. Drain well and add to the salad bowl with the Parmesan cheese. Toss well. Pass additional Parmesan cheese at the table.
Source: Evan Kleiman, Angeli Caffè Pizza, Pasta, Panini: Heavenly Recipes from the City of Angels’ Most Beloved Caffè, New York: William Morrow, 1997 (“Salsa ai Funghi Crudi e Pinoli”).