You are here

Pappardelle With Crimini And Pistachios

Bagandstringwine's picture
Ingredients
  Unsalted butter 6 Tablespoon
  Red onion 1 Large, diced
  Fresh cremini mushrooms 1 Pound, thinly sliced
  Salt 2 Tablespoon (use as per taste)
  Pepper 1 Teaspoon, freshly ground (use as per taste)
  Garlic clove 1 Medium, thinly sliced
  Chicken stock/Low-sodium broth 2 Cup (32 tbs)
  Flat-leaf parsley 2 Tablespoon, chopped
  Unsalted pistachios 1⁄2 Cup (8 tbs), roasted
  Fresh lemon juice 1⁄2 Teaspoon
  Red pepper flakes 1⁄2 Teaspoon (Optional)
  Pappardelle 1 Pound, preferably fresh
  Extra-virgin olive oil 2 Tablespoon
  Parmigiano-reggiano cheese 1⁄2 Cup (8 tbs), freshly grated
Directions

MAKING
1. In a large, deep skillet, melt 4 tablespoons of the butter.
2. Add the onion and cook over low heat, stirring occasionally, until softened but not browned, about 10 minutes.
3. Using a slotted spoon, transfer the onion to a bowl leaving as much of the butter in the pan as possible.
4. 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.
5. Stir in the shallot and garlic and cook for 1 minute.
6. Return the onion to the skillet.
7. Add the chicken stock and parsley and simmer over moderately high heat until the liquid is reduced to 1/4 cup, about 8 minutes.
8. Add the remaining 2 tablespoons of butter along with the pistachios, lemon juice (and red pepper flakes if desired) and stir until the butter is melted.
9. Season with salt and pepper.
10. Cook the pappardelle in a large pot of boiling salted water until al dente.
11. Drain the pasta, reserving 1/2 cup of the cooking water.
12. Add the pappardelle to the skillet along with the reserved cooking water and the olive oil.
13. Cook over moderately high heat, tossing, until the pasta is coated with a thick sauce, about 2 minutes.

SERVING
14. Transfer the pasta to bowls, top with fresh grated cheese, serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Taste: 
Savory
Method: 
Saute
Ingredient: 
Mushroom
Restriction: 
High Fiber, High Protein
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

Rate It

Your rating: None
4.525
Average: 4.5 (2 votes)