Portabella Pasta

August 11, 2006

Portabella Pasta

Lyn Hart, TCSA

Serves about 2.
This dish cooks very fast, so make sure you have the pasta going as you are working on the main recipe!

Cooked linguine for 2
¼-½ cup toasted piñon nuts
~3 tablespoons olive or canola oil (add more oil during cooking if necessary)
2-3 cloves garlic, crushed with sea salt
2 large or several small portabellas (stems & gills removed), sliced
3 tomatoes (use more if small), chopped
¾ – 1 cup sliced roasted red peppers (you can roast your own, but I use the ones from the jar)
¾ cup grated Asiago cheese.
Fresh greens— used any that will stand up to braising/sautéing (like spinach or arugula) & remember that they cook down quite a bit; I usually use ~3/4 bag of the washed greens from the store.
Toast the piñon nuts— heat nuts in small, dry pan (do not add oil!!!) over medium heat, stirring or shaking constantly. Nuts will begin to become fragrant, and as their oils are released they will begin to toast. When they start becoming a dark golden color (not dark brown or black!), remove from heat immediately & put aside. Toasting does not take long, so do not leave them unattended as they can go from beautiful to burned & bitter in a manner of seconds!

Heat oil in a wok or similar pan. Add garlic, & sauté until it starts to soften, then toss in mushrooms & tomatoes. Sauté until mushrooms appear cooked through. Add roasted peppers & greens; cook just until greens wilt. Remove from heat & stir in toasted piñons. Serve over pasta & top each serving with grated Asiago. Great with warm, crusty bread.

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