1 cup dried mushrooms such as shitake, porcini, and morel
1 cup heavy cream
3 tablespoons Ultra Premium, Olio NuovoCoratina from Chile
1/3 cup dry Marsala wine
1/2 cup reserved mushroom stock (soaking liquid)
2 tablespoons Traditional Style Balsamic Condimento
1 large shallot, sliced thin
1 medium red onion, sliced thin
1 – 2″ sprig of fresh thyme, leaves only
kosher salt and fresh ground pepper to taste
Grated Pecorino Romano cheese
Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside. Place a large saute pan, over medium heat.  Add the Coratina, onion and shallot and a small sprinkle of kosher salt.  Saute slowly until the onions are caramelized, being careful not to burn them.  This should take approximately 5 minutes until they are golden brown.

Drain the mushrooms well reserving the soaking liquid.  Chop lightly if the pieces are large.  Add the mushrooms and thyme leaves to the saute pan.  Saute for another minute and then add the Marsala wine, scraping up any browned bits.

Bring a large pot of generously salted water to a boil.

Reduce the wine by half, and add the mushroom stock. Continue cooking over medium heat until liquid is again reduced by half.  Add in the balsamic, and then the heavy cream stirring well to combine.  Allow to simmer for an additional minute or two, to allow the sauce to thicken.  Season well with kosher salt and a generous amount of fresh ground pepper.

Boil the fresh pappardelle in the boiling water for a minute.

Add the cooked, drained pappardelle to the saute pan.  Toss it with the sauce and allow it to simmer in the sauce for an additional minute.

Serve with grated fresh Pecorino Romano cheese.

Serves 4-6



You can use any color or beets, but darkly colored beets will turn the pasta pink.



1/3 cup pine nuts

4 TBS Primo Extra Virgin Olive Oil of your choice

2 large onions, quartered and sliced crosswise (about 4 cups)

2 garlic cloves, minced

2 bunches 2-inch diameter beets with fresh healthy greens; beets peeled, each cut into 1″ wide strips

12 oz farfalle (bow-tie pasta)

½ cup Parmesan cheese plus additional for serving

Directions:                                                                                                                                                                               Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 TBS oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 TBS olive oil over; cover and cook until beet greens are tender, about 5 minutes.


Meanwhile, cook beets in a large pot of boiling water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by ¼ cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.

Summer Linguine with Shrimp (or Langostinos) with Primo Lemon or Harissa Olive Oil

Summer Linguine with Shrimp (or Langostinos) with Primo Lemon or Harissa Olive Oil



Primo Fused Lemon Olive Oil will add more of a citrus flavor. Primo Harissa Olive Oil will add more of a “heat/spicy” flavor.


Langostino is the Spanish word for prawn…there are several types of prawns…saltwater prawns are part of the lobster family…freshwater prawns are more similar to shrimp and look like a cross between a lobster and a shrimp. You can find these frozen at Costco and are an excellent substitute for shrimp.


1 lb linguine pasta

2 shallots, diced

2 garlic cloves, minced

1 lb. Shrimp or Langostinos

¼ cup lemon juice (about 2 lemons)

1 lemon, zested

1 tsp salt

½ tsp freshly ground black pepper

3 oz. arugula (about 3 packed cups)

¼ cup chopped fresh parsley

½ cup Primo Fused Lemon or Harissa olive oil

Grated Italian Pecorino Romano cheese


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.


Meanwhile, in a large, heavy skillet, warm Primo Fused Lemon or Harissa olive oil (your preference) over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the Shrimp or Langostinos and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt and pepper. Toss to combine. Turn off the heat and add the arugula. Add some of the cooking water to desired consistency. Add chopped parsley and Italian Pecorino Roman cheese to the pasta and toss to combine. Serve immediately.