Brown Butter & Cream Orecchiette with Cremini Mushrooms & Kale

By tammy1365

Bon Appetit

Ingredients

• 1 lb. orecchiette
• 1 cup peeled hazelnuts
• 6 tbsp butter, cut into pieces
• 1 1/2 lbs. cremini mushrooms, wiped clean and quartered
• Black pepper
• White pepper
• 2 tbsp fresh thyme leaves, chopped
• 4 large garlic cloves, chopped
• Juice of 1/2 lemon
• 1 bundle Lacinato kale, stemmed and very thinly sliced
• Freshly grated nutmeg
• 1/2-3/4 cup heavy cream
• 1 cup grated Parmesan, plus more for serving

Preparation

Step 1

Preheat oven to 300.

Bring a large pot of water to a boil for the pasta.

Chop the nuts and place on a small baking sheet. Toast in the oven until golden and fragrant, 8-10 minutes.

Meanwhile, in a large skillet, melt the butter over medium heat; cook, stirring often, until brown and fragrant, 3-4 minutes. Add the mushrooms; cook until browned, stirring occasionally, 15-20 minutes. Season with kosher salt, black pepper, and white pepper. Add the thyme, garlic, and lemon juice; toss until coated, about 1 minute. Stir in the nutmeg, then the cream; cook, stirring often, until heated through, about 1 minute.

After the mushrooms have been browning for 10-12 minutes, salt the boiling water, add the pasta, and cook until 1 minute shy of al dente. Reserve about 1 cup of the pasta cooking water just before draining.

Drain the pasta and toss with the mushrooms, 1 cup cheese, and the pasta cooking water. Season; top with the nuts. Serve with more cheese.