Paccheri with Porcini and Pistachio
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 615
- Total Fat
- 26
- Saturated Fat
- 10
- Carbohydrates
- 66
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 28
- Cholesterol
- 35
- Sodium
- 588
- Total: 40 min
- Active: 30 min
Ingredients
3 tablespoons olive oil
1 pound fresh porcini mushrooms or royal trumpets, cut into 1/4-inch slices
2 cloves garlic, smashed and peeled
Kosher salt
1 shallot, chopped
1/4 cup sweet Marsala wine
1/2 cup low-sodium chicken broth
2 tablespoons unsalted butter
1 pound paccheri pasta
1 1/2 cups freshly grated Parmesan, plus more for serving, optional
2 cups baby arugula
1/2 cup roasted salted pistachios
Directions
- Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil to the skillet and heat for another 30 seconds. Add the mushrooms, garlic and 3/4 teaspoon salt to the skillet and stir. Cook undisturbed, until the bottom layer of mushrooms is golden brown, about 4 minutes. Stir and repeat until the mushrooms are evenly browned and cooked through, about 10 minutes. Add the remaining 1 tablespoon oil and the shallots and cook, stirring often, about 2 minutes. Deglaze with the wine and simmer until almost reduced, about 1 minute. Add the chicken broth and butter and simmer to emulsify and thicken slightly, about 3 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt. Cook the pasta for 2 minutes less than the package instructions, until not quite al dente, about 10 minutes.
- Using a slotted spoon, spoon the pasta directly from the water into the sauce over medium heat. Add 1/3 cup pasta water to the skillet. Sprinkle the bare pasta with 1 cup of the Parmesan. Toss well to combine and coat in the sauce. Simmer, tossing often, to finish the pasta, about 2 minutes. Stir in the arugula until just wilted and add the remaining Parmesan. Sprinkle with the pistachios. Top with more Parmesan before serving, if desired.