Recipe

Pappardelle With Porcini And Pistachios Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 8 months ago 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 Bric... More Prep:15m Cook:35m Servings:6	Lunasea
	butter redonion mushrooms shallot garlic stock parsley pistachios lemonjuice thaichile pappardelle evoo parmesanreggiano

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Ingredients

6 tablespoons unsalted butter

1 large red onion, cut into 3/4-inch dice

1 pound fresh porcini or cremini mushrooms, thinly sliced

Salt and freshly ground pepper

1 shallot, minced

1 garlic clove, thinly sliced

2 cups chicken stock or low-sodium broth

2 tablespoons chopped flat-leaf parsley

1/2 cup unsalted roasted pistachios

1/2 teaspoon fresh lemon juice

1 small chile, such as red Thai chile, seeded and minced

1 pound pappardelle, preferably fresh

2 tablespoons extra-virgin olive oil

Freshly grated Parmigiano-Reggiano cheese, for serving

Directions

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.

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Comments

greekgirrrl 1 year, 8 months ago said:
My favorite pasta shape.. you could put dirt on pappardelle and I'd eat it..

You recipe is wonderful, just like you, miss vickie!!

tippystclair 1 year, 8 months ago said:
Yes! I just bought this pasta today and I knew that someone was shooting their vibes my way. Dinner at my place tomorrow, everyone!

nlo209 1 year, 8 months ago said:
Mmmm....love it!

minitindel 1 year, 8 months ago said:
VICKIE THIS SOUNDS SO DIFFERENT ILL TRY IT THANKS

grandmommy 1 year, 8 months ago said:
Qk, this sounds simply divine. Vickie I'll give you your 5 as soon as tippystclair tells me what time dinner will be ready!

danadooley 1 year, 8 months ago said:
Love my pasta and pappardelle? Well!!! Nuff said, when do we eat?!?!??

bluewaterandsand 1 year, 8 months ago said:
Sounds delicious! I am going to try this one for sure!

chriesi 1 year, 8 months ago said:
This sounds fantastic. I love porcini and pistachios. Gonna try it for sure.

trigger 1 year, 8 months ago said:
Vickie,you know how to wow the crowd.
Pappardelle is a great noodle and these mushrooms are some of my favorites, I like all of the exotic types.

Michael