ZENB Cavatappi with Guanciale and Wild Mushrooms
PREP TIME 20 minutes
COOK TIME 14 minutes
TOTAL TIME 34
Serving Size: 239g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
ZENB Cavatappi Pasta
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
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.
Guanciale is a highly seasoned Italian cured pork cheek. Guanciale is generally available at an Italian deli or specialty market.
Substitute pancetta for guanciale.
Mushroom varieties like oysters, trumpet, chanterelle or shiitake work well in this dish. Sliced standard white mushrooms or cremini mushrooms are also a good option.
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