Wild Mushroom and Pesto Linguine Recipe

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Wild Mushroom and Pesto Linguine with sun-dried tomatoes, Asiago, and kale

Contains: Milk, Wheat

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.

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In Your Box (serves 2)

4 oz. Cremini Mushrooms
3 oz. Shiitake Mushrooms
1 Shallot
4 oz. Kale
5 oz. Linguine
1 oz. Julienned Sun-Dried Tomatoes
¼ cup Basil Pesto
1 oz. Shredded Asiago Cheese

Nutrition (per serving)
Calories
566
Carbohydrates
69g
Fat
27g
Protein
18g
Sodium
923mg

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Recipe Steps

You Will Need

Olive Oil
Salt
Pepper

1 Medium Pot
1 Colander
1 Large Non-Stick Pan

Before You Cook

Bring 8 cups water and 2 tsp. salt to a boil in a medium pot
Thoroughly rinse produce and pat dry

1

Prepare the Ingredients

Cut cremini mushrooms into ¼" slices. Stem shiitake mushrooms and cut caps into ½" 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 ¼ 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, ½ tsp. salt, and ¼ 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!