Shiitake-Ginger Pasta Salad with Radicchio

8 ounces dried farfalle (bow-tie) pasta

12 ounces common mushrooms, rinsed and discolored stem ends trimmed

4 ounces fresh shiitake mushrooms (see notes), stems discarded

2 tablespoons butter

2 tablespoons olive oil

Salt and fresh-ground pepper

3 tablespoons each minced fresh garlic and ginger

4 cups shredded radicchio

1 cup cooked shelled edamame (see notes)

2 tablespoons red wine vinegar

1 1/2 tablespoons Dijon mustard

1 tablespoon soy sauce

Shaved parmesan cheese

Step 1

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

Step 2

Meanwhile, cut common and shiitake mushrooms into irregular chunks. In a 12-inch frying pan or 14-inch wok over medium-high heat, melt 1 tablespoon 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.

Step 3

Add remaining tablespoon 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.

Step 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 440Calories from Fat 33

% Daily Value *
Total Fat 16g25%

Saturated Fat 5.2g26%
Cholesterol 16mg6%
Sodium 474mg20%
Total Carbohydrate 57g19%

Dietary Fiber 5.8g24%
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Shiitake-Ginger Pasta Salad with Radicchio