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Wild Mushroom and Pesto Linguine
Makes 2 dinners
Ingredients
4
oz
cremini mushrooms
sliced
3
oz
shiitake mushrooms
destemmed and sliced
1
shallot
thinly sliced
2
oz
kale
destemmed and chopped
5
oz
linguine
1
oz
sun dried tomatoes
julienned
1/4
cup
basil pesto
1
oz
Asiago cheese
shredded
2
tbsp
olive oil
for saute
1/2
tsp
salt
1/4
tsp
pepper
Instructions
Bring water to a boil in a large pot and add pasta and a pinch of salt.
Cook for 9-11 minutes and drain, reserving 1/4 cup of the pasta water.
Meanwhile heat a large skillet over medium heat and add mushrooms and olive oil.
Cook until browned, about 5 minutes.
Add shallots and cook for another 2 minutes then season with salt and pepper.
Stir in kale, pasta water, and sun dried tomatoes and cook for one more minute, until kale wilts.
Combine pasta and pesto in the pan with the vegetables.
Add pasta to two plates and top with Asiago cheese.
Notes
Recipe from Home Chef.