This recipe is a riff on the delicious Cacio e Pepe pasta dish using our favorite Organic whole grain grown in the PNW by Bluebird Grain Farms. We’ve adapted Samin’s original recipe to add some PNW flair: Par-roasted shiitakes, fresh rosemary, and local lacinato, to balance out the cheesy saltiness with some earthy umami.

This dish resembles a creamy risotto, with a salty punch from the Roman inspired cacio e pepe, and an herby earthiness from the combination of mushroom, kale, and rosemary.

What you’ll receive:

• Cooked Whole Grain Emmer Farro
• The Minnow’s Cacio e Pepe paste
• Par Roasted Shiitake Mushrooms
• Torn Lacinato Leaves
• Organic Lemon

What you’ll need:

• Extra Virgin Olive Oil
• Pure Kosher Sea Salt
• Black Pepper
• Stock (optional)

Recipe instructions:

1. Chop the kale leaves to roughly 1/2” inch strips. Set aside.
2. In a large pot over medium heat, add the container of mushrooms and saute until they begin to brown, about 5 minutes.
3. Add the farro, and 1/2 cup of water (Optional: use broth or stock instead of water for extra flavor).
4. Heat over medium until mixture is steaming and bubbling, stirring occasionally.
5. Add the cacio e pepe paste and stir as the cheese melts to coat the farro. (If it’s too thick, add warm water 1 tablespoon at a time to loosen.)
6. Once the farro is coated and glossy, add the kale and stir until wilted.
7. Divide into bowls and top with a few cracks of fresh black pepper. Add a squeeze of lemon over the top, and garnish with a lemon wedge.
8. Serve and enjoy!