WILD MUSHROOM PISTACHIO PASTA

Wild Mushroom Pistachio Pasta image

Provided by Stuart O'Keeffe

Time 50m

Yield 4 servings

Number Of Ingredients 11

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Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1 onion, roughly chopped
3/4 pound cremini mushrooms or dark wild mushrooms, chopped
2 cloves garlic, minced
3 cups chicken stock or low-sodium chicken broth
3/4 cup roasted pistachios, roughly chopped, plus more for garnish
1 teaspoon crushed red pepper
3 tablespoons extra-virgin olive oil
1 pound penne, pappardelle or your favorite pasta
Freshly grated Parmesan or pecorino, for serving

Steps:

Bring a large pot of salted water to a boil.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until lightly browned, about 7 minutes. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, 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 the liquid is reduced by half. Stir in the pistachios, crushed red pepper and oil, and season with salt and pepper. Set aside and keep warm.
Meanwhile, add the pasta to the boiling water and cook according to the package directions. Drain, then serve right away with the sauce spooned over the top. Sprinkle with Parmesan and pistachios.