PASTA WITH CHESTNUTS AND MUSHROOMS

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Pasta With Chestnuts And Mushrooms image

Provided by Mark Bittman

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 3 - 6 servings

Number Of Ingredients 6

15 chestnuts
1 ounce dried mushrooms, preferably an assortment
Salt and freshly ground black pepper to taste
3 tablespoons butter or extra virgin olive oil
1/2 cup peeled and sliced shallots
1 pound cut pasta, like ziti

Steps:

  • Using a paring knife, make a horizontal cut on the flat side of each chestnut. Place them in boiling water to cover, and cook for 3 minutes. Remove them from the water a few at a time and peel while still hot.
  • Soak the mushrooms in about 1 1/2 cups of very hot water. For the pasta, bring a large pot of water to a boil, and salt it.
  • Place half the butter in a skillet, turn the heat to medium-high, and a minute later, add the shallots. Sprinkle lightly with salt, and cook, stirring, until softened, 3 to 5 minutes. Chop the chestnuts into 1/2- to 1/4-inch chunks, then measure about a cup. Add them to the skillet, along with a little more salt.
  • Cook, stirring occasionally, until the chestnuts deepen in color, about 5 minutes. Remove the mushrooms from the water; strain and reserve the liquid. Chop the mushrooms, and add them to the skillet; cook, stirring, for a minute or two, then add the strained liquid. Turn the heat to low, and season to taste with salt and lots of black pepper.
  • Cook the pasta until tender but not mushy. If the chestnut sauce is too thick, add a little of the pasta water to it when the pasta is nearly done. Stir in the remaining butter.Drain the pasta, and dress with the sauce. Serve immediately.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 7 grams, Carbohydrate 79 grams, Fat 8 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 322 milligrams, Sugar 3 grams

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