Recipe courtesy of Stuart O'Keeffe

Wild Mushroom Pistachio Pasta

Name: Wild Mushroom Pistachio Pasta
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 4 tablespoons butter; 1 onion, roughly chopped; 3/4 pound cremini mushrooms or dark wild mushrooms, chopped; Kosher salt and freshly ground black pepper; 2 cloves garlic, minced; 3 cups chicken stock; 3/4 cup pistachio nuts, roughly chopped, plus additional for garnish; 1 teaspoon chili flakes; 3 tablespoons extra-virgin olive oil; 1 pound your favorite pasta; Grated Parmesan or pecorino

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Level: Easy
Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 4 servings

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Ingredients

4 tablespoons butter

1 onion, roughly chopped

3/4 pound cremini mushrooms or dark wild mushrooms, chopped

Kosher salt and freshly ground black pepper

2 cloves garlic, minced

3 cups chicken stock

3/4 cup pistachio nuts, roughly chopped, plus additional for garnish

1 teaspoon chili flakes

3 tablespoons extra-virgin olive oil

1 pound your favorite pasta

Grated Parmesan or pecorino

Directions

In large skillet over medium-high, add the butter and saute the onions until lightly browned, about 7 minutes. Add mushrooms, and salt and pepper, to taste, and cook for 3 minutes. Stir in the garlic and cook for another 2 minutes, then reduce the heat to medium. Add the stock and simmer until reduced by half. Stir in the pistachio nuts, chili flakes and oil, and season, to taste, with salt and pepper. Set aside.
In a separate pot, cook your favorite pasta (penne, pappardelle etc.) according to package instructions. Put the pasta in the center of each white plate and spoon some sauce over the top. Garnish with some grated cheese, and a sprinkle of chopped pistachios.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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