Pasta with kale, mushrooms and a taleggio cream sauce

We had the pleasure of having a houseguest for the past month while he was doing a medical school rotation at UNC. His friend, Casey also graced our household and taught me this wonderful recipe.

Pasta with kale, shiitake mushrooms and a taleggio cream sauce
Serves 6

3 Tb Butter, unsalted
1 Cup Shiitake Mushrooms, diced
3/4 Cup Shallots, minced
1/8 Tsp Salt
1/8 Tsp Pepper
3/4 Cup Milk or Heavy Cream (if you want to indulge)
3 Oz. Taleggio cheese, diced
1/2 Cup Parmesan, shredded
1 Bunch Kale, stems removed and chopped
1/2 Lb Pasta, penne, or something similar

1. Heat butter in a large saucepan. Add mushrooms and shallots, season with salt and pepper, and cook until tender.
2. In another saucepan, boil water for pasta and to blanch the kale. Cook pasta according to package directions, blanch the kale near the end of cooking by using a fine mesh metal strainer with cooking. Once kale is tender immediately rinse in cool water (or place in a bowl of ice water)
3. Once the mushrooms and shallots are tender, add milk, tallegio cheese and 1/4 cup Parmesan. Stir until cheese is melted. Add pasta and kale, top with more Parmesan and serve.

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