Bgreen Millet Pasta with Mushrooms and Walnuts
Makes two main course servings
This elegant, satisfying combination of angel hair pasta, mushrooms, pancetta and toasted walnuts is topped with sweet butter rather than the usual grated Parmesan.
Toast the walnuts lightly in a dry skillet over low heat, and set aside.
Add the olive oil to the pan and warm over medium heat. Stir in the pancetta, green onions, and mushrooms and cook, turning often, until the mushrooms turn glassy, 3 to 4 minutes. (The green onions will retain a fresh texture, and the pancetta will be cooked but not hard.) Add the wine, and cook until it evaporates slightly, 30 seconds. Reduce the heat to low. Season the sauce with salt and pepper to taste.
Meanwhile, boil the pasta along with a dash of salt just until al dente, about 5 minutes. Drain the pasta and add to the sauce in the skillet. Add the reserved walnuts, and mix gently. Divide between two shallow, heated bowls and top each serving with a pat of butter.
- 4 tablespoons (1 ounce) chopped walnuts
- 2 tablespoons extra-virgin olive oil
- 6 tablespoons (1 1/2 ounces) finely diced pancetta
- 6 green onions, thinly sliced (white and most of the green part)
- 8 ounces crimini (brown) mushrooms, sliced ¼-inch thick
- 3 tablespoons dry white wine
- Fine sea salt and black pepper
- 5 ½ ounces (2 portions) Bgreen gluten-free organic millet pasta
- 1/4 stick (1 ounce) unsalted butter, sliced into 2 pats
We are proud to feature celebrated Author and Journalist Jacqueline Mallorca on our packaging. We thank her for creating five amazing recipes for our Organic Pastas and our food loving fans at bgreenfood.com.
British-born Jacqueline Mallorca's love of Mediterranean food got its start during travels in Italy and Southern France, where she first experienced the delights of fresh, organic ingredients, simply cooked.
She began a food-related career by creating the original Williams-Sonoma catalogs, establishing the company's unique "voice".
Jacqueline has written or co-authored over a dozen cookbooks, including Convection Cuisine with White House master chef René Verdon; La Nouvelle Pâtisserie with pastry chef Jean-Yves Duperret, and The Olive Harvest Cookbook with chef Gerald Gass of McEvoy Ranch in Northern CA, where premium Italian varieties of olives are cultivated for making extra virgin olive oil.
Her latest cookbooks came into being when she discovered that she was a food writer with celiac disease. The result was The Wheat-Free Cook, followed two years later by Gluten-Free Italian.Read More