Green Strichetti with Porcini and Rosemary
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Ingredients
| 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 |
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Instructions
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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