Winter Vegetable Pasta

  This may be the best dish I've ever made. No joke. Better yet, it's another way to use leftover roasted root vegetables.

Winter Vegetable Pasta
Serves 2 heartily

4 leaves green kale
half medium onion
2 cloves garlic
6 cremini mushrooms
1 tablespoon olive oil
1 cup roasted root vegetables (my most recent batch featured sunchoke and rutabega, both were really good in this dish)
1.5 cups whole wheat farfalle (or other short pasta)
2 Tablespoons Butter
2 Tablespoons walnuts
2 oz white wine
2 oz half and half
Pecorino or Parmesan to garnish (optional). Picture shows pecorino ribbons.

Melt butter in sauce pan on low for several minutes, you want the butter to begin to brown like this:
 
Meanwhile, set the pasta water to boil. Saute onion in olive oil over medium heat. Add chopped kale, mushrooms and garlic until cooked thoroughly. Set aside. If you are using leftover roots, microwave them for 3 minutes. If not, microwave chunks of yam or another root until full cooked.

Keep a close watch on the butter, once it has browned and begun to evaporate, add your wine to deglaze the brown bits from the pan. Add walnuts. It should look like so:
 

Then add half and half:
 

Stir well and add your vegetables to the pan. Salt and pepper the lot. Once pasta is finished cooking, add it and stir well. Serve in bowls with shaved pecorino ribbons or parmesan cheese. Enjoy!