ZENB Cavatappi with Guanciale and Wild Mushrooms

ZENB Cavatappi Pasta is the perfect vehicle for salty guanciale and wild, earthy mushrooms in an easy and delicious meal, ready in about 30 minutes. This recipe is also good source of protein and a good source of fiber.

• 1 box (8 ounces) ZENB Cavatappi Pasta made from 100% Yellow Peas
• 4 ounces guanciale, cut into 1/4-inch cubes
• 8 ounces wild mushrooms, cleaned, stemmed
• 2 cloves garlic, minced
• 1 small lemon, zested and juiced
• 1 cup lightly packed baby argula
• 2 tablespoons grated Parmesan
• 2 tablespoons chopped toasted walnuts
• 1 tablespoon chopped fresh basil

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Reserve 1/4 cup pasta cooking water; drain.

2.

Meanwhile, heat large skillet on medium-heat high. Add guanciale; cook 2-3 minutes, stirring occasionally, until crisp. Transfer pork to clean plate. Add mushrooms to same skillet; cook 7-8 minutes until golden-brown. Stir in garlic; cook for 30 seconds, stirring constantly.

3.

Add Pasta, reserved pasta water, lemon juice and zest. Toss 1-2 minutes on medium heat until pasta is evenly coated. Stir in arugula; mix gently and remove pan from heat. Garnish with reserved guanciale, Parmesan, walnuts and basil before serving.