Fettuccine with Goat Cheese and Portobello Mushrooms

By ezunich

Ingredients

• Parsley Oil:
• 1 cup packed chopped fresh parsley
• 12 tbs olive oil, divided
• 2 tbs chopped shallots
• 1 garlic clove, peeled
• Pasta
• 12 oz fettuccine
• 3 tbs olive oil, divided
• 1 cup shallots, finely chopped
• 4 large portobello mushrooms, gills scraped out, thinly sliced
• 2 medium heads of radicchio, cut into 1/2 inch wide strips (about 8 cups)
• 2 (6 oz) bags baby spinach
• 10 oz goat cheese, crumbled
• 1 cup basil, thinly sliced

Details

Servings 6

Preparation

Step 1

Parsley Oil:

Blend parsley, half of oil, shallots and garlic in blender until parsley is finely chopped. WIth blender running, add remaining oil;blend until smooth. Season with salt and pepper.

Pasta:
Cook pasta in large pot of boiling salted water until tender, but still firm to bite, stirring often. Drain, transfer to large bowl. Add half of parsley oil; toss.
Meanwhile, heat 1 tbs olive oil in large skillet over medium heat. Add shallots and garlic; saute until translucent, about 5 minutes Add 2 tbs olive oil and mushrooms, saute until brown, about 10 minutes. Add radicchio; saute until wilted, about 3 minutes. Add half of spinach;saute until wilted, about 2 minutes. Add remaining spinach; saute until wilted. Season with salt and pepper.
Add vegetable mixture to pasta in bowl; toss. Sprinkle goat cheese and basil over. Drizzle with remaining parsley oil.