I’ve been waiting for the right moment to make this pasta dish. I used all of my farmers market purchases — hand-made tagliatelle from Pasta Del Sol; shiitake mushrooms from Springwater Farms; and kale, parsley and onions from Spring Hill Organic Farm.
1/4 lb tagliatelle pasta
6 shiitake mushrooms, sliced
3 leaves of dino kale, thinly sliced
1 small onion, diced
2 cloves of garlic, minced
2-3T olive oil
salt and peper to taste
1/4 tsp dried oregano
1/4 tsp dried basil
fresh chopped parsley for garnish
Parmesan cheese for garnish
1. Heat the olive oil in a large pan on medium heat. Once the oil is hot enough, add the onion and sautée until translucent. Then add in the garlic and cook for a minute or so. Then add mushrooms and kale (i added some more olive oil here). At this point, I started to cook my pasta, which only took 2 minutes…so plan accordingly!
2. Add salt, pepper, dried oregano and basil to the pan and continue to cook until mushrooms are pretty much cooked through.
3. Add pasta to the pan along with about 1/4 cup of the pasta water and cook for a minute so the pasta can absorb all of those yummy flavors. Serve it up and garnish with parsley and Parmesan!