Ultimately, I decided we could utilize a number of the CSA items (Kale, Portabella, Basil and Onion to be exact) in one pasta dish. The Little Guy decided to take an extra long nap today, which meant he hasn't been awake long before we got home, which equates to him wanting to be hugged or touching me at some point the entire time I'm cooking. Nice and sweet, but it makes it challenging to photograph the preparation process, sorry!
What you'll need:
2 Portabella mushrooms, diced
1.5 cup Kale, chopped (about 6 leaves)
1/4 cup onion, minced
12 oz bowtie pasta
1 1/4 Vegetable broth
Salt and pepper to taste
2 TBSP Olive Oil
4 oz shredded asiago cheese
Start by bringing a pot of water to a boil.
Heat a pan, add olive oil. Once heated, add your onion and mushrooms and saute for about 5 minutes. Add the kale, and stir until wilted.
Add your pasta to the boiling water and cook until tender.
Back to your mushroom and kale mixture, add half the broth and cook until the liquid reduces by half. Add salt and pepper to taste.
Drain your pasta, set aside.
Add the remaining broth and basil, bring to a boil for about 4 minutes.
Add the pasta and cheese to the kale mixture and stir. Serve as soon as the cheese has begun to melt.