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)
- 4 oz. Cremini Mushrooms
- 3½ oz. Shiitake Mushrooms
- 1 Shallot
- 2 oz. Kale
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5 oz. Linguine
- 1 oz. Julienned Sun-Dried Tomatoes
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¼ cup Basil Pesto
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1 oz. Shredded Asiago Cheese
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Nutrition (per serving)
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Calories566
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Carbohydrates68g
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Fat28g
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Protein17g
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Sodium1074mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Colander
- 1 Large Non-Stick Pan
Before You Cook
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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.
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2 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 9-11 minutes. Reserve ¼ cup pasta cooking water and drain pasta in a colander. While pasta cooks, brown mushrooms.
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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.
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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, 1 minute.
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5 Finish the Pasta
Add pasta and pesto to pan. Toss to coat thoroughly. Plate dish as pictured on front of card, garnishing with Asiago cheese. Bon appétit!
