Pasta with chanterelles and kale

Pasta with Golden Chanterelles and Creamed Kale Pea Shoots Ingredients: Pasta Chanterelles Kale Cream Cheese Pea shoots (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - With a dry brush or paper towel, clean the mushrooms of any dirt or debris. Cut larger ones into bite-sized pieces.

- Strip kale leaves from stems and roughly chop into small bite-sized pieces. To clean, submerge chopped leaves in cold water then lift out into a colander to drip dry (it’s ok if they remain a bit wet).

- Finely grate the cheese.

- Roughly chop the pea shoots into large pieces.

2) Cook the pasta: - Heat a large pot of generously salted water (it should taste like seawater) to the boil on high. Add pasta and cook, stirring occasionally, for 7.5 minutes. Drain, reserving 1/2 cup pasta cooking water.

3) Make the sauce: - While the pasta cooks, heat 2 1 tablespoon olive oil in a large saute pan over medium-high until hot.

Add chanterelles and season with salt and pepper. Cook, stirring occasionally, until mushrooms have released their liquid and begun to brown, about 5 minutes. Add chopped kale and season with salt and pepper. Add cream and remove from heat until pasta is cooked.

- Add cooked pasta and reserved pasta water and simmer until reduced to a loose sauce consistency, about 3 minutes. Remove from heat and add a glug of olive oil, 1/2 the grated cheese, and the pea shoots. Stir to wilt the pea shoots and emulsify the sauce.

4) Finish the dish: - Divide pasta between 2 bowls and top with the remaining grated cheese. Enjoy!