Shitake and Cabbage Truffled Pasta

Last week our friend Cinthia was in town from Brazil and she came over for dinner with her adorable son Luca.

I haven't done much hosting recently as I find myself cringing in pain after a couple hours on my feet in the kitchen, but it was fun and totally worth it!

I made use of some of my goodies from my last CSA drop off and cooked up a mini feast that was perfect for guests and this amazing spring weather.  We started with a farm fresh salad, then my shitake and cabbage truffled pasta creation, sauteed collards, and garlic bread.  Everything was delicious and the pasta made amazing leftovers to feed my baby bump for the rest of the week;)

I used an amazing organic wild mushroom linguine from Flour City Pasta made in Rochester, NY and delivered by my CSA, a loaf of country bread from a baker in the Hudson Valley somewhere, shitakes, cabbage, and tomatoes from my CSA as well!

Here's how I made the pasta:

Ingredients:

3 leeks cut in half and sliced thinly

1/2 head of green cabbage sliced thinly

10 shitake mushrooms sliced

2 tablespoons olive oil

sea salt

1 can organic cannellini beans

truffle oil for dressing

1. Bring a large pot of water to boil and cook the pasta for 10-12 minutes or until cooked to your liking
2. Meanwhile, in a large sauce pan, saute the leeks in olive oil with a pinch of sea salt until softened, 3-4 minutes.
3. Add the cabbage with another pinch of salt and cook until softened, 5-10 minutes.
4. Add the mushrooms and cook until they've released their water, 5-10 minutes.
5. Add the beans and cook together for a couple minutes.
6. Strain the pasta and add to the vegetables.
7. Drizzle with truffle oil (as much as you like) and mix then cook together for a few minutes to incorporate flavors.
8. Serve immediately!