Tagliatelle with Chicken Sausage, Mushrooms, Arugula & Pine Nuts

Don't you love it when you throw a bunch of stuff together and it turns out tasting really, really good? I was craving pasta and sausage and I threw them together with a bunch of things I needed to use up in the fridge and added a quick lemony cream sauce. The result; a delicious dinner (and lunch the next day). Lots of great flavors and textures. Is it healthy? Not really, I used some cream for the sauce, but with all the good stuff in it you don't need a lot of sauce and it is yummy, quick and easy.

Tagliatelle with Chicken Sausage, Mushrooms, Arugula & Pine Nuts

serves 2

1 small package fresh Tagliatelle pasta (or pasta shape of your choice)

2 chicken sausages (I used Safeway's O-Organics Chicken & Portabello Mushroom Sausages)

1 Tbsp olive oil or butter

1/2 cup chopped mushrooms (I used some local shitake mushrooms)

1/3 cup cream or half & half

1 lemon--juice and zest

3/4 cup arugula, chopped

salt & pepper to taste

1/4 cup pine nuts, toasted

chopped flat leaf parsley and grated fresh Parmesan to garnish

Bring about 6 cups of water to boil for pasta. Meanwhile brown chicken sausages in medium skillet or pan, (about 3-4 minutes per side over medium heat) and set aside. Add butter or olive oil to pan sausage was cooked in and cook mushrooms over medium heat about 5 minutes. Meanwhile toast pine nuts in a small pan over medium heat until browned, stirring or "tossing" in pan frequently being careful not to burn them (about 5 minutes). Add cream, lemon juice and zest to mushrooms and stir, simmer for 5 minutes. Cook pasta (about 3 minutes for fresh) and drain. Meanwhile slice sausage into 1/4" slices. Add sliced sausage and arugula to pasta sauce and cook until arugula is just wilted. Add salt and pepper to sauce to taste. Place cooked, drained pasta on a plate or bowl, top with sauce mixture and garnish with toasted pine nuts, chopped flat leaf parsley and grated or shaved Parmesan cheese and serve.