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Preheat oven to 300 degrees.
Bring large pot water to boil for pasta.
Chop nuts and place on small baking sheet. Toast 8 to 10 minutes in oven until golden and fragrant.
Meanwhile, in large skillet, melt butter over medium heat. Add mushrooms; cook 10 to 15 minutes, until browned, stirring occasionally. Season with sea salt and black pepper. Add garlic and lemon juice; toss 1 minute until coated. Add kale; toss 4 to 5 minutes, until wilted. Stir in cream; cook another minute, stirring often, until heated through.
Once mushrooms have browned, salt boiling water, add pasta, and cook until 1 minute shy of al dente. Reserve 1 cup pasta cooking water before draining.Drain pasta and toss with mushrooms and kale, 1 cup cheese, and pasta cooking water. Season with sea salt and pepper and top with toasted nuts.