Coated in a bright sauce of lemon, red pepper and garlic.
Kosher salt to taste
2 tablespoons Olive oil
1 pound Mixed mushrooms, cleaned & stems removed
1 Bunch of Tuscan kale, stems removed & chopped
1 Onion, halved & thinly sliced
3 Garlic cloves, sliced
1/2 teaspoon Fennel seed
1/2 cup Reserved pasta water
1/4 cup Chopped parsley
1/4 cup Toasted walnuts
1/4 cup Grated parmesan
1 Lemon, zested
1/4 teaspoon Red pepper flakes
Bring a large pot of water to a boil and season with salt. Cook the pasta according to package instructions and reserve at least 1/2 cup of the pasta water.
Heat a large skillet over medium-high heat and add in the olive oil. When hot, add in the mushrooms but don't overcrowd the pan. Cook in batches if necessary until the mushrooms are starting to brown, about 3 minutes.
Add in the onions and the garlic and turn down the heat to medium. Season with salt and cook until tender, about 2 more minutes. Then add in the fennel and the kale. Cook until the kale has wilted.
Add the parsley, walnuts, red pepper flakes, and lemon zest.
Add in the pasta and the reserved pasta water and stir to coat and until the pasta has absorbed most of the water and is glossy. Top the pasta with parsley and the parmesan.
Chickpea pasta makes this a filling dish. With a crunch of walnuts, the meal brings brightness with lemon and red peppers.