Sometimes my experimental recipes don’t go very well.  Or sometimes (like yesterday) they start off good but I quickly get sick of eating them.  Probably about 95% of the time I make one-dish meals (saves on dishes and I’m just cooking for me!), so it’s not good to get sick of what you’re eating halfway through!  But sometimes I invent something awesome that I totally want to eat again.  Tonight was one of those nights.

The initial inspiration for this recipe came from Jamie Oliver–I had bought the tagliatelli a couple weeks ago for making his pasta dish with parsnips and pancetta.  When I went grocery shopping this past week, I decided to pick up some fresh mushrooms and fresh herbs with the vague notion of making some sort of pasta dish.  I had also wanted pancetta, but alas there was none.  So tonight I was digging around in my fridge trying to figure out what else to put with the mushrooms, rosemary, and tagliatelli when it occurred to me to toss in some kale and goat cheese, figuring that I could thin the goat cheese with a little olive oil to make it like a sauce.

This turned out to work exactly as expected and was delicious!  That rarely happens without a recipe!

And thus without further ado:

Mushroom and Kale Tagliatelli

  • 2-3 handfuls of small porcini mushrooms (or whatever kind you like)
  • 2-3 stalks of fresh rosemary
  • 2 servings worth of tagliatelli or other long pasta
  • 3-4 large leaves of kale
  • half a package of goat cheese
  • olive oil
  • 1 clove garlic
  • salt
  • pepper
  • Parmesan cheese (optional)
Put a pot of water on the stove to boil.  Meanwhile, wash the mushrooms, rosemary and kale.  De-stem the rosemary and kale, and then finely chop the rosemary and coarsely chop the kale.  Slice the mushrooms into 1/4 in. slices.  Peel and coarsely chop the garlic.  Salt the boiling water and add the pasta.
Add a good glug of olive oil to a hot skillet and toss in the mushrooms, rosemary, and some salt and pepper.  Stir frequently, and when the mushrooms are mostly cooked, add the kale and a little bit more olive oil if necessary.  When the kale turns bright green, turn off the heat and toss in the garlic.
Drain the pasta, reserving a small amount of the cooking water.  Dump the pasta, water, mushrooms and kale back into the pasta pan.  Add the goat cheese and a little olive oil.  Add salt and pepper to taste.  Stir vigorously until the goat cheese melts and forms almost a sauce.  Serve, and top with Parmesan cheese to taste.
[Note: I’ll post pictures later when I get them onto my computer]
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