Shiitake-ginger pasta salad with radicchio

Shiitake-ginger pasta salad with radicchio

SERVES 4 TIME About 35 minutes
NOTES If you can’t find fresh shiitakes, substitute additional common mushrooms. To cook frozen shelled edamame, add to 1 qt. boiling water and cook until barely tender to bite, 3 to 5 minutes. 8 oz. dried farfalle (bow-tie) pasta

Ingredients
12 oz. common mushrooms, rinsed and discolored stem ends trimmed
4 oz. fresh shiitake mushrooms (see notes), stems discarded
2 tbsp. butter
2 tbsp. olive oil
Salt and fresh-ground pepper
3 tbsp. each minced fresh garlic and ginger
4 cups shredded radicchio
1 cup cooked shelled edamame (see notes)
2 tbsp. red wine vinegar
1 1?2 tbsp. Dijon mustard
1 tbsp. soy sauce
Shaved parmesan cheese

Directions
1. In a 4- to 6-qt. pan over high heat, bring 2 qts. water to a boil. Add pasta and cook until tender to bite, about 10 minutes. Drain, rinse with cold water, and drain again.

2. Meanwhile, cut common and shiitake mushrooms into irregular chunks. In a 12-in. frying pan or 14-in. wok over medium-high heat, melt 1 tbsp. butter with the olive oil. When butter is foamy, add mushrooms. Sprinkle with salt and pepper and cook, stirring often, until mushrooms are lightly browned, 4 to 5 minutes.

3. Add remaining tbsp. butter to pan. When melted, add garlic and ginger and stir until fragrant, 1 minute. Add radicchio and edamame and stir until radicchio is wilted, 1 to 2 minutes. Remove from heat.

4. In a large bowl, whisk vinegar, mustard, and soy sauce until combined. Add pasta and mushroom mixture and stir gently to coat. Add salt and pepper to taste. Serve warm or let cool to room temperature; top with shaved parmesan cheese just before serving.

Per serving: 440 cal., 33% (144 cal.) from fat; 16 g protein; 16 g fat (5.2 g sat.); 57 g carbo (5.8 g fiber); 474 mg sodium; 16 mg chol.

Serve with Lander-Jenkins "Spirit Hawk" Chardonnay 2008 (California)