Green Garden Soup
INGREDIENTS:
1 Recipe fresh green pasta,
-rolled to thinnest setting,
-on the machine
4 tb Virgin olive oil
1 md Red onion, in 1/8" dice
3 tb Fresh rosemary leaves,
-chopped
1 lb Fresh oyster mushrooms, in
-1/2"pieces
1/2 c White wine
1/2 c Basic tomato sauce
1 Recipe fresh green pasta,
-rolled to thinnest setting,
-on the machine
4 tb Virgin olive oil
1 md Red onion, in 1/8" dice
3 tb Fresh rosemary leaves,
-chopped
1 lb Fresh oyster mushrooms, in
-1/2"pieces
1/2 c White wine
1/2 c Basic tomato sauce
Bring 6 quarts water to boil and add 2 tablespoons salt.
Cut the pasta into 2 inch squares and then wrap them around a pencil to form pointed end quills. Set aside.
In a 12 to 14 inch saute pan, heat oil until smoking. Add onion and rosemary and cook until softened and fragrant, about 6 to 7 minutes. Add mushrooms and cook until wilted, 3 to 4 minutes. Add white wine and tomato sauce and bring to boil. Lower heat and simmer 5 to 6 minutes. Meanwhile, drop pasta into water and cook until tender, 8 to 11 minutes. Drain pasta and add to pan with mushrooms. Toss to coat and serve immediately.
Yield: 4 servings
Cut the pasta into 2 inch squares and then wrap them around a pencil to form pointed end quills. Set aside.
In a 12 to 14 inch saute pan, heat oil until smoking. Add onion and rosemary and cook until softened and fragrant, about 6 to 7 minutes. Add mushrooms and cook until wilted, 3 to 4 minutes. Add white wine and tomato sauce and bring to boil. Lower heat and simmer 5 to 6 minutes. Meanwhile, drop pasta into water and cook until tender, 8 to 11 minutes. Drain pasta and add to pan with mushrooms. Toss to coat and serve immediately.
Yield: 4 servings