Local Chef and Food Stylist, Karista Bennett made a light, healthy springtime pasta.
Recipe by Chef Karista Bennett
12 oz. linguine, cooked according to package directions
2 tablespoons butter
4 tablespoons extra virgin olive oil, divided
1-2 oz dried porcini mushrooms (I love porcini mushrooms so I use 2 oz)
2 cloves garlic, minced
1 leek, white part only, root trimmed, halved and then thinly sliced
1 medium shallot, finely diced
2 tablespoons chopped fresh Italian parsley
1/2 cup white wine
1 cup heavy cream
3 cups sliced Napa cabbage (about 1/2 a medium cabbage)
1/4 cup grated parmesan
Pinch crushed red pepper flakes
Salt and pepper to taste
Squeeze of lemon
Drizzle of black truffle oil (optional, but it’s really good!)
Shaved aged Pecorino for garnish
Prepare the pasta according to package directions. When draining the linguine, reserve 1/2 cup of pasta water.
Place the dried porcini mushrooms in a sauce pan and pour boiling water over the dried mushrooms. Give them a stir, cover and let them sit for about 20 minutes. When they are soft, drain the liquid, let them cool for a moment and then lightly chop the mushrooms.
While the pasta is cooking, heat the butter and 2 tablespoons extra virgin olive oil in a large skillet over medium heat. When the butter/oil is hot, add the shallots and leeks and sauté until wilted and fragrant. Add the garlic and saute one minute longer.
Stir in the chopped porcini mushrooms and Italian parsley. Let them cook for about 1 minute and then add the white wine. Let the wine reduce by half and then stir in the heavy cream, grated parmesan and pinch of crushed red pepper flakes.
Next toss in the sliced Napa cabbage, and gently toss with the mixture, adding the additional olive oil as needed.
Take the skillet off the heat and season to taste with salt and pepper and a squeeze of lemon.
Add the linguine and 1/2 cup of pasta water to the cabbage and mushrooms. The sauce will thicken as it cools. However, if the sauce seems a bit thin, place the skillet back over medium heat and let the sauce cook for a few minutes which will thicken the sauce.
Transfer the pasta to a platter or individual serving bowls and drizzle with truffle oil if desired and shaved aged pecorino cheese. Serve immediately.