Harvest Pasta with Chanterelles, sungolds and kale. I wanted to play on the fruity earthy flavors of the chanterelles and the last of the sungolds I found at the farmers market. Sorry for being a bit MIA this week, the flu decided to visit me early 😅 but we’re back! Ingredients (for 2 entrees) 8 oz pasta (I used Campanelle) 2 pints sungold tomatoes 8oz chanterelle mushrooms 1.5 cups chopped Dino Kale 1 large shallot finely chopped 3 garlic cloves sliced 1 tbsp olive oil 2 tbsp butter 1/2 C dry white wine 1/3 C Parmesan Pasta water Salt and pepper 1/2 tsp red pepper flakes Basil for garnish Directions To a large skillet add your oil and butter. Once melted add in your garlic, shallots, and mushrooms. Season with salt and pepper. Once garlic and onions are translucent pour in white wine and let reduce by half. Next add in your tomatoes. Cook over medium heat. Once the tomatoes begin to split add in your kale and season with a touch more salt. Cook for an additional...