Pappardelle With Porcini And Pistachios
From lunasea 16 years ago
- 35 minutes to make
- Serves 6
What makes this fresh pasta extraordinary is the earthiness of the beautiful mushrooms and the roasted pistachios, which add a sweet nuttiness. This components pair well with similarly earthy wines, for instance reds like the 2006 Fontanafredda Briccotondo Barbera or older whites like the 1988 Lopez de Heredia Viña Tondonia Blanco. Read more Enjoy. Adapted from Food & Wine. See less
Ingredients
- 6 tablespoons unsalted butter shopping list
- 1 large red onion, cut into 3/4-inch dice shopping list
- 1 pound fresh porcini or cremini mushrooms, thinly sliced shopping list
- salt and freshly ground pepper shopping list
- 1 shallot, minced shopping list
- 1 garlic clove, thinly sliced shopping list
- 2 cups chicken stock or low-sodium broth shopping list
- 2 tablespoons chopped flat-leaf parsley shopping list
- 1/2 cup unsalted roasted pistachios shopping list
- 1/2 teaspoon fresh lemon juice shopping list
- 1 small chile, such as red Thai chile, seeded and minced shopping list
- 1 pound pappardelle, preferably fresh shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- Freshly grated parmigiano-reggiano cheese, for serving shopping list
How to make it
- In a large, deep skillet, melt 4 tablespoons of the butter. Add the onion and cook over low heat, stirring occasionally, until softened but not browned, about 10 minutes.
- Using a slotted spoon, transfer the onion to a bowl; leave as much of the butter in the pan as possible.
- Add the mushrooms to the skillet, season with salt and pepper and cook over high heat, stirring occasionally, until the liquid is evaporated and the mushrooms are golden, about 8 minutes.
- Stir in the shallot and garlic and cook for 1 minute. Return the onion to the skillet.
- Add the chicken stock and parsley and simmer over moderately high heat until the liquid is reduced to 1/4 cup, about 8 minutes.
- Add the remaining 2 tablespoons of butter along with the pistachios, lemon juice and chile and stir until the butter is melted. Season with salt and pepper.
- Meanwhile, cook the pappardelle in a large pot of boiling salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
- Add the pappardelle to the skillet along with the reserved cooking water and the olive oil. Cook over moderately high heat, tossing, until the pasta is coated with a thick sauce, about 2 minutes.
- Transfer the pasta to bowls and serve, passing the cheese at the table.
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- **Note: The recipe can be prepared through Step 2 and refrigerated overnight; let the mushroom sauce return to room temperature before proceeding.
The Rating
Reviewed by 11 people-
My favorite pasta shape.. you could put dirt on pappardelle and I'd eat it..
You recipe is wonderful, just like you, miss vickie!!
greekgirrrl
in Long Island loved it
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Yes! I just bought this pasta today and I knew that someone was shooting their vibes my way. Dinner at my place tomorrow, everyone!
tippystclair
in North Hollywood loved it
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mmmm....love it!
nlo209
in Toronto loved it
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