by Jesse Martinez
1 bag of Orechiette
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
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!