Pasta with Butter (and Mustard Greens and Shiitake) is What Kids Eat

Ingredients

• 0.5 teaspoon anise seeds 
• 1 pound bucatini pasta dried (or other strand pasta)
• 4 servings coarse salt and pepper as needed for seasoning and pasta water ( )
• 1 teaspoon rosemary leaves fresh minced
• 3 clove garlic minced peeled ( and )
• 4 cup chicken stock see low-sodium
• 4 cup mustard greens packed roughly chopped (may substitute spinach or chard, cooking times will vary)
• 5 tablespoon olive oil extra-virgin as needed plus more )
• 1 cup parmesan cheese divided grated ()
• 2 tablespoon parsley leaves chopped
• 0.3 teaspoon pepper flakes red crushed to taste (or )
• 7 ounce mushroom caps roughly chopped (brushed clean and )
• 2 tablespoon butter unsalted

Equipment

• frying pan
• sauce pan
• pot

Directions

1. Place the chicken stock in a large saucepan set over medium-high heat. Bring to a boil then lower the heat, letting the stock reduce by half; set aside.
2. Heat 4 tablespoons (¼ cup) olive oil in a large saute pan set over medium-high heat. Once the oil begins to shimmer add the mushrooms in as close to a single layer as possible.
3. Let them cook without moving them until lightly browned on one side, about 2 minutes. Stir the mushrooms and saute them, stirring occasionally until brown all over, about 5 more minutes. Season with salt and pepper.
4. Add the garlic and a touch more oil if necessary. Cook stirring often until fragrant, about 1 minute.
5. Add the rosemary, anise seeds, red pepper flakes and reduced chicken stock; bring to a boil.
6. Add greens; seasoning them as needed. Lower the heat to a simmer and cook until tender, about 5 more minutes. Stir in the butter and parsley; set aside.Meanwhile, bring a large pot of salted water to a boil.
7. Add pasta and cook until al dente, about 12 minutes, depending on the pasta you choose.
8. Drain the pasta (reserving about ½ cup of the water) then return the pasta to the pot.
9. Add the greens mixture and ½ cup grated Parmesan, folding to incorporate. Adjust consistency with the reserved pasta water as needed.
10. Pour onto a heated serving platter, garnish with remaining ½ cup cheese and a drizzle of extra-virgin olive oil.Like this:Like Loading...