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Pasta with Mushrooms and Greens
You don't need a heavy, rich sauce to make pasta delicious. The cooking water is the base for this one.
Makes 4 to 6 servings
1 pound linguine
1/4 cup extra virgin olive oil, divided
8 ounces cremini mushrooms, sliced
Sea salt
4 cups loosely packed shredded beet greens
3 tablespoons sherry vinegar
1-1/2 tsp sea salt
Freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
In large pot of boiling salted water, cook linguine for about 12 minutes or until tender but firm. Drain, reserving 1 cup of the cooking water.
Meanwhile, in a sauté pan, heat 1 tablespoon of the oil over medium heat until shimmery. Add mushrooms. Sprinkle with salt to taste. Sauté for about 5 minutes or until softened and golden and any liquid has evaporated. Scrape into a bowl.
In the same pan, heat 1 teaspoon of the oil over medium heat. Stir in greens. Sauté for 1 to 2 minutes or until wilted. Drain in colander.
In a large measuring cup, whisk together pasta cooking water, vinegar, the remaining oil, salt and pepper to taste.
Transfer pasta to serving bowl. Pour in cooking water mixture. Let soak for 5 minutes.
Sprinkle Parmesan over pasta. Scatter mushrooms over the center. Scatter greens around the perimeter.
Tip
Use fine vinegar and artisanal oil in the sauce.
Variations
I used beet greens because that's what was in the fridge. You can use any kind.
Use another vinegar, as long as it's subtle. Try champagne vinegar, but avoid balsamic and cider vinegars.
Try roasted nut oil in the sauce instead of olive oil.
This recipe may be reproduced with the following credit:
Recipe from 12,167 KITCHEN AND COOKING SECRETS by Susan Sampson
(Robert Rose, October 2009, $24.95/paperback original)
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