35 Min

• 1 lb Fusilli Pasta
• 3 Tbsp Butter, cut into pieces
• 8 oz Cremini Mushrooms, sliced
• 3 large Garlic Cloves, chopped
• 1 cup Walnuts, or other nut of your choice
• Juice of 1/2 lemon (about 2 Tbsp)
• ½ bunch Kale, stems removed and roughly chopped
• ½ to 3/4 cup Heavy Cream,
• 1 cup Freshly Grated Parmigiano, plus more for serving
• Sea Salt and Black pepper

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.