Pasta with greens and mushrooms is a perfect way to use winter vegetables. You can use any number of mixed greens for this dish including kale, mustard greens, Swiss chard and more. The mushrooms add earthiness while the green peas are the perfect burst of sweetness. Shavings of salty parmigiano reggiano are all you need to complete this pasta dish.
Pasta with Mushrooms and Greens
Recipe from Napa Farmhouse 1885
1 tbsp unsalted butter
2 tbsp extra virgin olive oil
1/2 white onion, quartered & sliced
8 oz baby bella mushrooms, cleaned and sliced
1 clove garlic, minced
8 oz mixed greens, chopped (kale, bok choy, spinach, chard, mizuna, tat soi...whatever you like)
1 cup white wine
sea salt
freshly cracked black pepper
pinch red pepper flakes
1/2 lb whole wheat pasta
1 lb spring peas in pod, shelled
extra virgin olive oil for drizzling
shaved parmigiano reggiano cheese
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