Snapguide
STEPS
TOOLS
Bring large pot of salted water to boil for pasta while water is heating prepare your mushrooms and vegetables.

Bring large pot of salted water to boil for pasta while water is heating prepare your mushrooms and vegetables.

Slice mushrooms for Saute'

Slice mushrooms for Saute'

Wash and trim a dozen rabe-rappini and chop into 1/3 lengths.

Wash and trim a dozen rabe-rappini and chop into 1/3 lengths.

Heat 2 tbls. Olive oil with 4 Tbls. unsalted butter in large saute' pan.

Heat 2 tbls. Olive oil with 4 Tbls. unsalted butter in large saute' pan.

Saute' mushrooms when about done just beginning to brown toss in chopped fresh herbs.

Saute' mushrooms when about done just beginning to brown toss in chopped fresh herbs.

Move mushrooms to a container and add Rabe-Rappini & 1/4 cup of water cover and cook.

Move mushrooms to a container and add Rabe-Rappini & 1/4 cup of water cover and cook.

After 3 minutes add pine nuts, cook about 1 minute stirring occasionally. Add spinach and cover for 2 minutes then toss in pasta & mushrooms flavored olive oil and dried herb.

After 3 minutes add pine nuts, cook about 1 minute stirring occasionally. Add spinach and cover for 2 minutes then toss in pasta & mushrooms flavored olive oil and dried herb.

Toss in fresh chopped tomato and serve immediately. Add salt & pepper to taste.

  • 7.0 (baby portabella) mushroom 7 medium (60mm +)
  • 1.0lb Orecchiette Pasta Organic 100% whole wheat
  • 12.0 Organic Rabe-Rappini
  • 160.0g Fresh Organic Spinach washed & trimmed
  • 1/4tsp fresh thyme chopped
  • 1/4tsp fresh Rosemary chopped
  • 1/2tsp Marjoram dried
  • 2.0Tbsp Spanish Olive Oil
  • 4.0Tbsp unsalted butter
  • 4.0Tbsp Basil flavored Virgin Olive Oil
  • 1/4c Pine Nuts
  • 1/2 Fresh diced tomato