Heirloom Wheat Campanelle with Mushroom, Corn and Broccolini
Ingredients:
16oz Pastificio Boulder Heirloom Wheat Campanelle
2 bunches of broccolini 1 cup of corn (fresh if possible)
8oz of mushroom (shiitake, baby bella, etc)
1/2 cup extra virgin olive oil
4 cloves of garlic (diced)
1/2 small sweet onions (thinly sliced)
Salt
Black pepper
How To:
Sautee garlic and onion in olive oil till golden, add mushrooms and corn and sautee for a couple minutes. Add the broccolini, sautee for a few more minutes till it is tender. Season with salt and pepper.
Cook pasta as per pasta box instructions. Once pasta is al dente, transfer it with a spider to the saucepan with other ingredients. Turn the heat on to medium and add a 1/4 cup of pasta water. Toss it vigorously (just moving the saucepan, don't use any utensils). Sprinkle Parmigiano Reggiano cheese.
Buon appetito!
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