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Green Ganganelli With Oyster Mushroom And Rosemary Recipe

by Global Cookbook

Ingredients

1 x recipe Green Pasta see * Note (rolled to thinnest setting on machine) 4 Tbsp. Virgin extra virgin olive oil 1 med Red onion minced 1/8" dice 3 Tbsp. Minced fresh rosemary leaves

1 lb Fresh oyster mushrooms sliced 1/2" thick 1/2 c. White wine 1/2 c. Basic Tomato Sauce see * Note

Directions

1. Bring 6 qts water to boil and add in 2 Tbsp. salt.
2. Cut the pasta into 2-inch squares and then wrap them around a pencil to create pointed end quills. Set aside.
3. In a 12- to 14-inch saute/fry pan, heat oil till smoking. Add in onion and rosemary and cook till softened and fragrant, about 6 to 7 min. Add in mushrooms and cook till wilted, 3 to 4 min. Add in white wine and Basic Tomato Sauce and bring to boil. Lower heat and simmer 5 to 6 min.
4. Meanwhile, drop pasta into water and cook till tender, 8 to 11 min. Drain pasta and add in to pan with mushrooms. Toss to coat and serve immediately.
5. This recipe yields 4 servings.

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