Meal Kit
Wild Mushroom and Pesto Linguine
with sun-dried tomatoes, Asiago, and kale
Prep & Cook Time: 20-30 min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Nigel Palmer
We love mushrooms so much, we're giving you two kinds in this meal: your workaday standard creminis and somewhat-exotic shiitakes. These umami vessels are joined by healthy kale, savory sun-dried tomatoes, and herbaceous, flavor-eous pesto. It's all twirled together with pasta that makes for an easy-peasy, maximum flavor meal just when you need it.
In Your Box (serves 2)
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5 oz. Linguine
- 4 oz. Cremini Mushrooms
- 4 oz. Kale
- 3 oz. Shiitake Mushrooms
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¼ cup Basil Pesto
- 1 Shallot
- 1 oz. Julienned Sun-Dried Tomatoes
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1 oz. Shredded Asiago Cheese
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 8O7Rj2qD
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Calories570
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Carbohydrates69g
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Fat27g
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Protein18g
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Sodium920mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Colander
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Cut cremini mushrooms into 1/4" slices.
Stem shiitake mushrooms and cut caps into 1/2" strips.Peel and slice shallot into very thin rounds.Stem kale and coarsely chop. -
2 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 9-11 minutes.
Reserve 1/4 cup pasta cooking water. Drain pasta in a colander.While pasta cooks, brown mushrooms. -
3 Brown the Mushrooms
Place a large non-stick pan over medium-high heat.
Add 2 Tbsp. olive oil, cremini mushrooms, and shiitake mushrooms to hot pan. Stir occasionally until well-browned, 4-5 minutes. -
4 Cook the Vegetables
Add shallot to pan. Stir occasionally until tender, 1-2 minutes.
Stir in kale, reserved pasta cooking water, sun-dried tomatoes, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook until kale wilts, 3-4 minutes. -
5 Finish the Pasta
Add pasta and pesto to pan and stir to combine.
Plate dish as pictured on front of card, garnishing with Asiago. Bon appétit!
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