I N T R OD U C I NG CASA COLAVITA, our latest recipe collection featuring personal and family recipes from our family here at Colavita. Anna Maria is our Human Resources Office Administrator and a fantasticItalian cook. For October's Pasta of the Month, she has shared her family recipe for Shiitake Pappardelle.

Anna Maria fondly recounts time her own family in the kitchen, “At family gatherings, my sister Patricia—the oldest of seven—cooks the most wonderful dishes that remind us all of when we were together as children. The Shiitake Mushroom recipe is one of our favorite. Viva alla famiglia!”

DESIGN & PHOTO CREDITS:Photography and design by Elana Iaciofano. For more delicious recipes, food photography and culinary experiments from Elana, please check out her food blog: John and Elana Talk About Food: www.johnandelana.com

R I BB ON S & N E S T SNests are available in strand and ribbon varieties. They provide the perfect length to roll into convenient and easy-to-use bundles, which make portioning your meals a snap!

We're using the ribbon varietites for this recipe. Ribbon shapes are the handiwork of the Tuscany region of Italy. They are cut into various widths from larger sheets. They work well with creamy or chunky sauces like veggie and meat ragus. Picture a wild boar pappardelle or a fettucini Alfredo and you’ve got the right idea!

To learn more about Colavita, please go to: www.colavita.comAnd follow us on social media here:

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I N G R E D I E N T S

1/2 cup grated Parmigiano or

Bel Gioioso American Grana Cheese*

pinch of re

d an

d fr

eshl

y gro

und black pepper

fresh parsely

SERVES 4-6

1 medium shallot, thinly sliced

1 clove garlic, chopped

Colavita Extra Virgin Olive O

il

3 cu

ps R

acheal Ray Low Sodium

Chicken Stock

sea salt

1 pint light cream (optional)

1 package Colavita Pappardelle Nests 8oz shiitake mushroom

s, stems rem

oved, wiped clean & slices

3 oz pancetta, diced 1 cup fresh or frozen peas

I N G R E D I E N T Singredient list goes here...

4P A S T A O F T H E M O N T H f r o m

I N S T R U C T I O N SHeat the Colavita Olive Oil in a large skillet, and bring a large stock pot of salted water to a boil.

Add the pancetta to the skillet and sauté until lightly browned. Add shallot, garlic and red pepper flakes and cook until wilted, about 3 minutes.

Pour in the wine and cook until all the the liquid evaporates.

Now add the mushrooms and continue to cook until the mushrooms are wilted and cooked, about 7 minutes.

Add the peas, parsley and if using, the cream. Simmer gently for a few minutes allowing the flavors to incorporate, but do not allow the cream to boil.

Add the pasta to the boiling water and cook according to the package instructions (about 8 minutes for al dente).

Once pasta is done, before straining, remove and reserve 1 cup of the pasta water. Add the cooked pasta to the mushrooms, mixing all ingredients over low heat.

If the mixture seems dry, add some of the reserved pasta water but make sure you keep stirring until the water is well incorporated into the mixture.

Add half of the Parmigiano to the skillet, mix and serve.

Use the rest of the Parmigiano for garnish.

ALTERNATES:CAN’T find pancetta? Dice up some prosciutto and no one will know the difference!SHIITAKE mushrooms are the stars of this recipe, but if you have left over cremimi, button or portobello, feel free to add those into the mix.

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