Gemelli with Hen of the Woods, Kale, and Parmesan

Photo by Andrea Behrends

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4 servings

  • ¼ extra virgin olive oil, divided
  • 6 ounces hen of the woods mushrooms, cleaned
  • 12 ounces gemelli pasta
  • 2 garlic cloves, peeled and sliced
  • 4 ounces dry white wine
  • 2 tablespoons butter
  • 1 lemon, juiced and zested
  • 12 leaves Tuscan kale, stems removed, cut into 1-inch pieces
  • Pinch of chili flakes
  • 2 tablespoons flat-leaf parsley, chopped
  • 2 tablespoons Parmesan cheese, divided
  1. Heat a wide pan over medium-high heat.   Add half the oil and sauté mushrooms until golden.
  2. Start cooking the pasta.
  3. Add garlic to the pan with the mushrooms and bloom until golden brown.
  4. Deglaze with white wine, reducing by 2/3, and add a few tablespoons of pasta water and butter.
  5. When cooked to just under al dente, strain the pasta and add to the pan. Cook for 2 minutes.
  6. Add lemon juice, kale, chili flakes, and half of both the parsley and cheese. Cook until kale is only partially wilted.
  7. Divide among 4 plates and top with remaining parsley, cheese, and lemon zest.
  • from Chef Philip Krajeck of Rolf and Daughters, Nashville, Tennessee

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