Fettuccine with Mushrooms
FETTUCCINE WITH MUSHROOMS
Cook 1 lb. pasta according to package directions (do not overcook), reserving 1 3/4 cups pasta water. Meanwhile, in an extra-large skillet, cook 10-12 oz. gourmet mushroom blend and a minced shallot in 2 tbsp. Kowalski's Extra Virgin Olive Oil until light brown. Season with freshly ground Kowalski's Sea Salt and Black Peppercorns. Add 1/4 cup cream and 1 1/2 cups reserved pasta water. Bring to a boil; reduce heat to medium-low and simmer 2 minutes. Add drained pasta, 1/2 cup fresh grated Parmesan cheese and 3 more tbsp. oil. Cover and let stand 2 minutes, stirring halfway through. If needed, add more pasta water. Season to taste and garnish with fresh basil and extra cheese.
ROSEMARY GARLIC FILONE
Take-and-bake from the Bakery Department and serve with Stonewall Kitchen Sweet Basil Oil for dipping.
Pick up prepared Pound Cake in the Bakery Department. Top each slice with 3 tbsp. ricotta; drizzle with 1 tbsp. Kowalski's Honey.