In the winter time it seems like we always have tomato based pastas.  This is a great alternative that’s comforting in the winter but is also great year round.  It was inspired by another terrific recipe from Donna Hay’s The Instant Cook but I juiced it up by adding the shitakes and pine nuts.

Penne with Arugula, Prosciutto and Shitakes

Serves 2

1/2 box penne
8 slices prosciutto
2 Tbls. olive oil
4 oz. shitake mushrooms, stemmed and sliced
2 Tbls. balsamic vinegar
4 cups arugula
1/2 cup pine nuts, toasted
salt and freshly ground pepper

Cook the pasta per the directions and drain.  Broil the prosciutto for about 2 to 3 minutes until crispy - break into bite size pieces.  Saute the mushrooms in a large saute pan in the oil until cooked - about 3 to 4 minutes.  Add the arugula and saute until wilted.  Add the balsamic vinegar.  Add the prosciutto and penne and toss.  Serve warm and garnish with the pine nuts.