Wild Mushroom and Artichoke Capellini
Tbsp./¾ oz. extra virgin olive oil
Tbsp./¾ oz. walnut oil
cups/12 oz. roughly chopped mixed wild mushrooms
cup/½ oz. roughly chopped garlic
cups/8 oz. diced artichoke hearts
cup/8 oz. chopped
Bring a large pot of salted water to a boil. Cook the capellini according to package directions. Drain and reserve.
Heat a large sauté pan over medium heat. Add the extra virgin olive oil, walnut oil, and mushrooms. Sprinkle with salt and pepper.
Cook, stirring from time to time, until mushrooms have softened and started to brown (about 8 minutes).
Add the garlic and continue to cook until aromatic and starting to brown (about 1 minute).
Stir in the walnuts and capellini. Divide between 4 bowls and sprinkle with parsley.
An exclusive PastaFits.org recipe.
National Pasta Association Recipe