Green Ganganelli with Oyster Mushroom and Rosemary



4 servings



1 recipe Green Pasta, rolled to thinnest setting on machine
4 tbsp. virgin olive oil
1 md. red onion, chopped into 1/8-inch dice
3 tbsp. chopped fresh rosemary leaves
1 lb. fresh oyster mushrooms, sliced 1/2-inch thick
1/2 cup white wine
1/2 cup Basic Tomato Sauce


Bring 6 quarts water to boil and add 2 tbsp. salt. Cut the pasta into 2-inch squares and then wrap them around a pencil to form pointed end quills. Set aside.

In a 12- to 14-inch sauté pan, heat oil until smoking. Add onion and rosemary and cook until softened and fragrant, 6 to 7 minutes. Add mushrooms and cook until wilted, 3 to 4 minutes. Add white wine and Basic Tomato Sauce and bring to boil. Lower heat and simmer 5 to 6 minutes.

Meanwhile, drop pasta into water and cook until tender, 8 to 11 minutes. Drain pasta and add to pan with mushrooms. Toss to coat and serve immediately.

Similar Recipes

0 Recipe Reviews