Pappardelle Pasta with Sautéed Fall Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy mushrooms.
Ingredients:
1 pound fresh pappardelle
4 cups mixed mushrooms, washed and patted dry
¼ cup chicken stock
2 tablespoons unsalted butter, divided in half
1 tablespoon olive oil
¼ cup combined fresh chopped parsley, sage and thyme
2 cloves garlic, peeled and crushed
Sea salt and fresh ground pepper
¼ cup grated Grana-style cheese
Method:
1. Bring a large pot of heavily salted water to a boil over medium-high heat. Drop in pasta noodles and cook until al dente, about 4 to 6 minutes. Drain and rinse, reserving ½ cup of the starchy cooking liquid.
2. Meanwhile, in a large sauté pan, melt 1 tablespoon butter with the olive oil over medium heat, stirring to combine. Add the mushrooms and garlic and sauté 2-3 minutes until mushrooms are soft and tender and then add chicken stock and cook until reduced slightly, another 3-4 minutes. Add in fresh herbs and season generously with salt and pepper.
3. Add in the drained pasta and toss. Add in reserved 1 tablespoon of butter and grated cheese, and mix to distribute. If pasta seems dry, add in reserved cooking liquid 1 tablespoon at a time until adequately moist.
Pasta Night Recipes
Rich with comforting flavors, yet bright with summery ingredients, this week’s Italian-themed box is equally fit for a grand feast, or an intimate meal for two. Have fun experimenting in the kitchen with the provisions for pasta night—locally-crafted bucatini, organic Italian sausage, and our homemade garlic bread—plus, gorgeous garden favorites like artichokes, carrots, tomatoes, and green beans. Inside you’ll also find: A fragrant herb bundle, Bellsong Creamery fromage blanc, organic salad greens, classic-style biscotti, and farm-fresh eggs. Mangia!
Here are a few recipe ideas for the week:
Italian-Stuffed Artichokes
Our Nonna Pat’s favorite way to serve artichokes!
Grilled Artichokes
Cracked pepper and a subtle lemon flavor perfectly accent these beautiful grilled artichokes.
Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely, make-ahead side dish.
Stewed Green Beans with Tomatoes
Braising the beans lends them a beautiful texture!
Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.
Grilled Heirloom Tomato Vinaigrette
In addition to salad greens, this bright and robust dressing is wonderful tossed with pasta, or drizzled over steamed or grilled artichokes.
Late Spring Splendor Recipes
As June gets fully underway here this week, get set for a delivery that is chock-full of fun and fresh late-spring provisions, from locally foraged Morel and Porcini mushrooms and Hakurei turnips to Valencia oranges and even salty, snappy sea beans. Accentuated by farm-fresh eggs from our heritage-breed laying hens, garden herbs, crisp salad greens, and freshly-made rigatoni pasta from Bellingham Pasta Company, this delivery is sure to kick-off the new month in delicious fashion.
Here are a few recipe ideas for the week:
Rigatoni with Sautéed Spring Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy mushrooms.
Sea Bean Salad
Dressed with olive oil, garlic and a hint of lemon, this simple salad allows this week’s sea beans to shine.
Valencia Orange & Sunflower Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables or spring greens.
Rigatoni with Sautéed Spring Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy mushrooms.
Ingredients:
1 pound fresh rigatoni
2 cups mixed Morel and Porcini mushrooms, washed and patted dry
¼ cup chicken stock
2 tablespoons unsalted butter, divided in half
1 tablespoon olive oil
¼ cup combined fresh chopped parsley, sage and thyme
2 cloves garlic, peeled and crushed
Sea salt and fresh ground pepper
¼ cup grated Grana-style cheese
Method:
1. Bring a large pot of heavily salted water to a boil over medium-high heat. Drop in pasta noodles and cook until al dente, about 4 to 6 minutes. Drain and rinse, reserving ½ cup of the starchy cooking liquid.
2. Meanwhile, in a large sauté pan, melt 1 tablespoon butter with the olive oil over medium heat, stirring to combine. Add the mushrooms and garlic and sauté 2-3 minutes until mushrooms are soft and tender and then add chicken stock and cook until reduced slightly, another 3-4 minutes. Add in fresh herbs and season generously with salt and pepper.
3. Add in the drained pasta and toss. Add in reserved 1 tablespoon of butter and grated cheese, and mix to distribute. If pasta seems dry, add in reserved cooking liquid 1 tablespoon at a time until adequately moist.
