Linguini con Funghi e Formaggio

In addition to the pomegranate seeds, this recipe depends on a mix of mushrooms, and not adding too much cheese. I like to make sure there are shiitake or oyster mushrooms because those varieties are extra chewy, which adds nice texture.

4 servings

• 1/2 lb. linguini (a thick-but-not-enormous handful)

• 3/4 cup mix of fresh basil, oregano and parsley

• 1/3 cup mix of freshly grated Parmesan and Romano cheeses

• 5 cloves garlic, mashed

• 2 cups mushrooms: Risho likes a mix of white button, crimini, Portobello, morel, oyster, and shiitake

• 1 Tbsp. butter

• 3 Tsp. olive oil

• 1/4 cup pine nuts

• 1 lemon

• 1 cup pomegranate seeds

Heat two quarts of water with 1/8 cup of salt. Add the pasta when it reaches a boil.

While cooking the pasta, chop the herbs, grate the cheese, mash the garlic, and slice the mushrooms.

When the linguini is al dente (just a receding sliver of a dry, white center), remove noodles and toss them generously in olive oil. Set aside.

In a large skillet or wok, combine butter and 2 tablespoons olive oil on medium heat. Add pine nuts and the mashed garlic. Toss the nuts just until they start to brown. Don’t overbrown.

Add the mushrooms and stir/toss them in. Season with 1/4 teaspoon of fresh ground pepper and a “kiss of salt.”

When the fungi starts to brown, toss in the herbs, pasta, and grated cheese. Add the lemon juice and toss it all together.

Transfer the fragrant mixture onto a large plate, garnish with handfuls of pomegranate seeds, and squeeze a quarter lemon over the whole thing.