Categories: Pasta
Ingredients
- 1 lb. orecchiette
- 1 cup peeled hazelnuts
- 6 tbsp butter, cut into pieces
- 1 1/2 lbs. cremini mushrooms, wiped clean and quartered
- Black pepper
- White pepper
- 2 tbsp fresh thyme leaves, chopped
- 4 large garlic cloves, chopped
- Juice of 1/2 lemon
- 1 bundle Lacinato kale, stemmed and very thinly sliced
- Freshly grated nutmeg
- 1/2-3/4 cup heavy cream
- 1 cup grated Parmesan, plus more for serving
Directions
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Preheat oven to 300.
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Bring a large pot of water to a boil for the pasta.
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Chop the nuts and place on a small baking sheet. Toast in the oven until golden and fragrant, 8-10 minutes.
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Meanwhile, in a large skillet, melt the butter over medium heat; cook, stirring often, until brown and fragrant, 3-4 minutes. Add the mushrooms; cook until browned, stirring occasionally, 15-20 minutes. Season with kosher salt, black pepper, and white pepper. Add the thyme, garlic, and lemon juice; toss until coated, about 1 minute. Stir in the nutmeg, then the cream; cook, stirring often, until heated through, about 1 minute.
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After the mushrooms have been browning for 10-12 minutes, salt the boiling water, add the pasta, and cook until 1 minute shy of al dente. Reserve about 1 cup of the pasta cooking water just before draining.
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Drain the pasta and toss with the mushrooms, 1 cup cheese, and the pasta cooking water. Season; top with the nuts. Serve with more cheese.