Categories: Pasta
Ingredients
- 1/2 lb Lumaca Rigata Pasta
- 6 oz Spinach
- 4 oz Cremini Mushrooms
- 2 cloves Garlic
- 1 oz Pea Greens
- 1 bunch Thyme
- 3 Tbsps Panko Breadcrumbs
- 2 Tbsps Butter
- 2 Tbsps Tomato Paste
- 1 Shallot
- 1/4 tsp Crushed Red Pepper Flakes
- 1/4 cup Grated Parmesan Cheese
- 2 Tbsps Spreadable Goat Cheese
Directions
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Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the garlic. Thinly slice the mushrooms. Peel and thinly slice the shallot. Roughly chop the pea shoots.
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Add the pasta to the pot of boiling water and cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.
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While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs, half the garlic, and half the whole thyme springs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until golden brown and fragrant. Transfer to a plate. Immediately season with salt and pepper. Carefully remove and discard the thyme sprigs. Wipe out the pan.
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While the pasta continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the shallot, remaining garlic, and remaining whole thyme sprigs; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Carefully remove and discard the whole thyme sprigs.
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Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant. Add 1/2 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened and saucy. Turn off the heat. Season with salt and pepper to taste.
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To the pot of cooked pasta, add the cooked mushrooms, butter, goat cheese, spinach, pea shoots, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated and the butter has melted. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Top with the breadcrumbs and parmesan cheese. Enjoy!