Dinner last night

Made a delicious pasta dish last night.

I had planned on making grilled chicken

to go with it....but ran out of steam.

Made cheese crisps for Logan and Chloe

and I enjoyed the pasta with a glass

of wine.

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Orecchiette with mushrooms,

radicchio, and gorgonzola

(serves 6)

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Coarse salt

1/2 lb. orecchiette pasta

2 Tbl. extra-virgin olive oil,

plus more for drizzling

1 med. shallot, minced

(about 1/4 cup)

1/4 tsp. red-pepper flakes

8 oz. assorted mushrooms,

cremini, shiitake, etc. sliced.

(I used just cremini)

1/4 cup dry white wine

1 Tbl. fresh thyme

3 Tbl. chopped fresh italian

parsley

1/4 tsp. grated lemon zest

3 Tbl. fresh lemon juice

1/2 head radicchio, sliced

into thin strips

2 oz. crumbled gorgonzola cheese

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Bring a pot of water to boil, add

salt. Add pasta and cook til al dente.

Drain, and then drizzle with just enough

olive oil to coat. Spread on a baking sheet,

and refrigerate for about 10 min.

Meanwhile, heat oil in a large skillet over

medium heat. Add shallot and red pepper

flakes, and cook til shallot has softened,

about 4 min. Add mushrooms, and cook til

softened, about 5 min. Add wine, and cook

til reduced by three-quarters, 2-3 min.

Remove from heat. Add herbs, lemon zest,

and lemon juice, and radicchio and toss

to wilt the radicchio a bit. Add pasta,

gorgonzola, salt and pepper; toss.

Serve at room temp.

**Note: I added toasted pine nuts, about 1/4 cup,

I liked the crunch. I think toasted walnuts

would have been good too.