by Jesse Martinez 

Serves 4 

1 bag of Orechiette

2 Tbsp Mushroom & Sage Flavored Olive OIl 

1 Tbsp dried Sage (1/2 in the water whole boiling and another when mixing with the artichoke)

1 6.7 oz jar of Della Nonna Artichoke Tapenade

3 tsp of lemon juice

1lb Cremini mushrooms

3 Cups Butter Lettuce (Spinach works too)

Salt and pepper to taste

Directions:

Boil pasta as per package instructions

In a separate pan, sauté mushrooms with very light oil until the water is released, then add remaining oil and butter lettuce. Continue stirring until wilted and size is reduced.

Remove pasta and mix with tapenade, lemon juice, and remaining sage.

Plate and Enjoy!

Additionally:

1 tomato, 3 basil leaves, and Vegan Brie sliced with Italian Herb Balsamic on top