Shiitake-Ginger Pasta Salad with Radicchio

Name: Shiitake-Ginger Pasta Salad with Radicchio
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 2 Tbsps Dijon mustard; 237 milliliters cooked shelled edamame (see notes); 227 grams dried farfalle (bow-tie) pasta; 113 grams fresh shiitake mushrooms (see notes), stems discarded; 3 Tbsps each minced fresh garlic and ginger; 4 servings Salt and fresh-ground pepper; 340 grams common mushrooms, rinsed and discolored stem ends trimmed; 2 Tbsps olive oil; 4 servings Shaved parmesan cheese; 946 milliliters shredded radicchio; 2 Tbsps red wine vinegar; 1 Tbsp soy sauce

You can never have too many main course recipes, so give Shiitake-Ginger Pasta Salad with Radicchio a try. One portion of this dish contains roughly 27g of protein, 24g of fat, and a total of 540 calories. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of parmesan cheese, garlic and ginger, farfalle pasta, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a 4- to 6-quart pan over high heat, bring 2 quarts water to a boil.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add pasta and cook until tender to bite, about 10 minutes.

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Pasta

Drain, rinse with cold water, and drain again.

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Water

Meanwhile, cut common and shiitake mushrooms into irregular chunks. In a 12-inch frying pan or 14-inch wok over medium-high heat, melt 1 tablespoon butter with the olive oil. When butter is foamy, add mushrooms.

Ingredients you will need

Shiitake Mushrooms