French In A Flash: Multigrain Spaghetti With Pistou

Name: French In A Flash: Multigrain Spaghetti With Pistou Forestier Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound of multigrain spaghetti (I recommende Barilla Plus); 3 cups of pistou forestier (recipe follows); 1/3 cup creme fraiche; 1/2 cup reserved pasta water; 6 slices of crispy jambon de Bayonne, Prosciutto, or Serrano ham (recipe follows); 20-30 herb chips (recipe follows); A drizzle of truffle oil; In the bottom of a large bowl, stir together the pistou forestier, the creme fraiche, and 1/4 cup of the reserved pasta water. Add the spaghetti, and toss. At this point, you will probably need to …; Delicately mound the Multigrain Spaghetti with Pistou Forestier in a large serving bowl. Drizzle lightly with truffle oil. Arrange the crisp slabs of jambon de Bayonne all around the pasta like a c…; 12 ounces mixed wild mushrooms (cremini, shitake, oyster), roughly chopped or sliced; 3 tablespoons extra virgin olive oil, plus 1 teaspoon, plus 3/4 cup; 1 teaspoon herbes de Provence; 2 shallots, roughly chopped or sliced; 2 cloves garlic; 2 tablespoons chopped toasted walnuts; 1 tablespoon packed fresh flat leaf parsley leaves; 1 tablespoon fresh thyme leaves; 1 tablespoon packed fresh sage leaves; 1 tablespoon dry white wine; 1/3 cup Parmigiano Reggiano cheese; Salt and pepper; 6 thin slices of jambon de Bayonne, Prosciutto, or Serrano ham (about 4 ounces); 15 leaves of sage; 15 leaves of flat leaf parsley; Vegetable oil for frying; Salt

Servings: persons

1 pound of multigrain spaghetti (I recommende Barilla Plus)
3 cups of pistou forestier (recipe follows)
1/3 cup creme fraiche
1/2 cup reserved pasta water
6 slices of crispy jambon de Bayonne, Prosciutto, or Serrano ham (recipe follows)
20-30 herb chips (recipe follows)
A drizzle of truffle oil
In the bottom of a large bowl, stir together the pistou forestier, the creme fraiche, and 1/4 cup of the reserved pasta water. Add the spaghetti, and toss. At this point, you will probably need to add another 1/4 cup of pasta water
Delicately mound the Multigrain Spaghetti with Pistou Forestier in a large serving bowl. Drizzle lightly with truffle oil. Arrange the crisp slabs of jambon de Bayonne all around the pasta like a crown, and scatter the herb chips all
12 ounces mixed wild mushrooms (cremini, shitake, oyster), roughly chopped or sliced
3 tablespoons extra virgin olive oil, plus 1 teaspoon, plus 3/4 cup
1 teaspoon herbes de Provence
2 shallots, roughly chopped or sliced
2 cloves garlic
2 tablespoons chopped toasted walnuts
1 tablespoon packed fresh flat leaf parsley leaves
1 tablespoon fresh thyme leaves
1 tablespoon packed fresh sage leaves
1 tablespoon dry white wine
1/3 cup Parmigiano Reggiano cheese
Salt and pepper
6 thin slices of jambon de Bayonne, Prosciutto, or Serrano ham (about 4 ounces)
15 leaves of sage
15 leaves of flat leaf parsley
Vegetable oil for frying
Salt

1
Preheat the oven to 425u00b0F.
2
Arrange the mushroom rubble on a foil-lined baking sheet, and toss with 3 tablespoons of olive oil, the herbes de Provence, and a good amount of cracked black pepper. Roast for 15 minutes.
3
Meanwhile, prepare the shallots. Add the rings to a small saute pan with 1 teaspoon of olive oil, and season with a touch of salt. Cook on low heat just a few minutes, until the shallots are just soft and translucent.
4
Decant the pistou to a bowl, and stir in the Parmesan cheese.
5
Preheat the oven to 350u00b0F.
6
On a nonstick or foil-lined baking sheet, lay out the slices of ham in a single layer, trying as much as possible to keep them intact as you peel them apart. Bake for 12 to 18 minutes, depending on how thick the slices are. You want the ham to resemble a chip--crisp throughout. Allow to cool, then gently remove from the tray with a spatula. Arrange the ham crisps whole on top of the pasta, and then crumble in to eat.
7
In a small saute pan, heat just about 1/2 an inch of oil over medium-high heat.
8
Pluck the leaves from the stems of the fresh herbs--choose large, intact leaves where you can.
9
Place about 10 to 15 leaves into the oil one at a time, and fry until crisp but not brown, 30 to 60 seconds. And stand back--when you add the leaves to the oil, the water in the herbs will make the hot oil pop.
10
Remove the leaves with a slotted spoon to a paper towel to drain. Lightly salt, just like chips.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 pound of multigrain spaghetti (I recommende Barilla Plus), 3 cups of pistou forestier (recipe follows), 1/3 cup creme fraiche, 1/2 cup reserved pasta water, and more.

Yes, French In A Flash: Multigrain Spaghetti With Pistou Forestier Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

French In A Flash: Multigrain Spaghetti With Pistou Forestier Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions