Green Strichetti with Porcini and Rosemary



4 servings



1 recipe Green Pasta
2 tbsp. salt
2 oz. unsalted butter
2 fl. oz. virgin olive oil
1/2 md. red onion, finely minced
1 lb. porcini mushrooms, sliced 1/8-inch thick (or use portobellos)
3 tbsp. finely chopped fresh rosemary leaves
1/2 cup freshly grated Parmesan-Reggiano cheese
Salt, to taste
Freshly ground black pepper, to taste


To make the strichetti, roll out the pasta on your pasta machine to the thinnest setting. Lay the sheet out on a cutting board and cut into 2-inch by 1-inch rectangles. Pinch the center of each rectangle to form a bow tie shape. Repeat this process until all the dough is used. Set aside and cover.

Bring 6 quarts of water to boil and add 2 tbsp. salt. Heat the butter and olive oil in a 12- to 14-inch skillet or sauté pan. Sauté the red onion over medium-high heat for 3 minutes, until softened but not browned. Add the mushroom pieces and sauté 5 minutes longer until light and golden brown. Lower the heat to medium. Add rosemary leaves and simmer 5 minutes. Set aside.

Drop the pasta into the boiling water and cook 1 minute, or until <I>al dente</I>. Cook longer if pasta had dried out. Drain pasta in colander over sink and add hot pasta to skillet and toss to blend over medium heat, approximately 1 minute. Add cheese and toss thoroughly to coat. Season with salt and pepper. Place in warm serving bowl and serve immediately.

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