Mushroom Browned Butter Cavatelli with Lacinato Kale & Soft-Boiled Eggs

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 2 Farm Eggs
  • 8 Ounces Fresh Cavatelli Pasta
  • 1 Bunch Lacinato Kale
  • 7 Ounces Mixed Mushrooms
  • 1 Bunch Thyme
  • 4 Tablespoons Butter
  • ⅓ Cup Grated Pecorino Cheese

Directions

  1. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the mushrooms into bite-sized pieces. Remove and discard the kale stems; thinly slice the leaves. Pick the thyme leaves off the stems; discard the stems.

  2. Carefully add the eggs to the pot of boiling water. Cook for exactly 6 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Set aside in a warm place. Rinse the pot and refill with salted water; heat to boiling on high.

  3. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 6 to 8 minutes, or until browned and softened. Add the butter. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until the butter is deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.)

  4. While the mushrooms cook, add the pasta to the pot of boiling water, gently stirring to separate. Cook 10 to 12 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, thoroughly drain the cooked pasta and set aside in a warm place.

  5. Add the kale and thyme to the pan of mushrooms and browned butter; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add the cooked pasta and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

  6. Divide the finished pasta between 2 dishes. Top with the cooked eggs. Garnish with the cheese. Enjoy!

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