Recipe

Pappardelle With Wild Mushrooms Asparagus And Pistachios Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 11 months, 3 weeks ago (Adapted from Food & Wine) Prep:15m Cook:20m Servings:4	Lillyann
	pistachios mushrooms cheese asparagus fettuccine vegetables

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shine

Ingredients

3 Tablespoons olive oil

1 Tablespoon butter

1 pound fresh wild mushrooms, sliced or left whole if small (or use whatever type you like)

1 pound fresh asparagus, tough ends removed and sliced into rounds

1/2 cup thinly sliced yellow sweet bell pepper

Salt and freshly ground pepper

1 shallot, minced

1 garlic clove, thinly sliced

2 tablespoons chopped flat-leaf parsley

1/2 cup unsalted roasted pistachios

1/2 teaspoon fresh lemon juice

1 pound pappardelle, preferably fresh

Freshly grated Parmigiano-Reggiano cheese, for serving

Directions

In a large, deep skillet, heat the olive oil. Add the shallot, garlic, and cook over low heat heat, stirring occasionally, until softened but not browned, about 10 minutes.

Using a slotted spoon, transfer this to a bowl; leave as much of the oil in the pan as possible.

Add the mushrooms and peppers 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.

Return the shallots and garlic to the skillet. Add the butter along with the pistachios, lemon juice and and stir until the butter is melted. Season with salt and pepper.

Meanwhile, heat water for the pasta, as you are preparing the shallots and mushrooms mixture. When it comes to a boil add the asparagus and cook for 3 minutes.

Scoop it out of the water with a slotted spoon and add to the mushroom mixture. Add pappardelle to the boiling salted water and cook until until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.

Add the pappardelle to the skillet along with the some of the reserved cooking water if necessary.

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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Comments

shine 7 months, 2 weeks ago said:
I stumbled across this while looking for some ideas; thank you for the post. I think adding about a tablespoon of white wine after the shallots will impart a nice flavor to the mushrooms that they will readily gobble up!

Thank you for the post.

Ray

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