Pappardelle with Porcini and Pistachios Recipe

Name: Pappardelle with Porcini and Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter; 1 large red onion, cut into 3/4-inch dice; 1 pound fresh porcini or cremini mushrooms, thinly sliced; Salt and freshly ground pepper; 1 shallot, minced; 1 garlic clove, thinly sliced; 2 cups chicken stock or low-sodium broth; 2 tablespoons chopped flat-leaf parsley; 1/2 cup unsalted roasted pistachios; 1/2 teaspoon fresh lemon juice; 1 small chile, such as red Thai chile, seeded and minced; 1 pound pappardelle, preferably fresh; 2 tablespoons extra-virgin olive oil; Freshly grated Parmigiano-Reggiano cheese, for serving

Servings: persons

6 tablespoons unsalted butter
1 large red onion, cut into 3/4-inch dice
1 pound fresh porcini or cremini mushrooms, thinly sliced
Salt and freshly ground pepper
1 shallot, minced
1 garlic clove, thinly sliced
2 cups chicken stock or low-sodium broth
2 tablespoons chopped flat-leaf parsley
1/2 cup unsalted roasted pistachios
1/2 teaspoon fresh lemon juice
1 small chile, such as red Thai chile, seeded and minced
1 pound pappardelle, preferably fresh
2 tablespoons extra-virgin olive oil
Freshly grated Parmigiano-Reggiano cheese, for serving

1
In a large, deep skillet, melt 4 tablespoons of the butter.
2
Add the onion and cook over low heat, stirring occasionally, until softened but not browned, about 10 minutes.
3
Using a slotted spoon, transfer the onion to a bowl; leave as much of the butter in the pan as possible.
4
Add the mushrooms to the skillet, season with salt and pepper and cook over high heat, stirring occasionally, until the liquid is evaporated and the mushrooms are golden, about 8 minutes.
5
Stir in the shallot and garlic and cook for 1 minute.
6
Return the onion to the skillet.
7
Add the chicken stock and parsley and simmer over moderately high heat until the liquid is reduced to 1/4 cup, about 8 minutes.
8
Add the remaining 2 tablespoons of butter along with the pistachios, lemon juice and chile and stir until the butter is melted.
9
Season with salt and pepper.
10
Meanwhile, cook the pappardelle in a large pot of boiling salted water until al dente.
11
Drain the pasta, reserving 1/2 cup of the cooking water.
12
Add the pappardelle to the skillet along with the reserved cooking water and the olive oil.
13
Cook over moderately high heat, tossing, until the pasta is coated with a thick sauce, about 2 minutes.
14
Transfer the pasta to bowls and serve, passing the cheese at the table.

490

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 14 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 1 large red onion, cut into 3/4-inch dice, 1 pound fresh porcini or cremini mushrooms, thinly sliced, Salt and freshly ground pepper, and more.

Yes, Pappardelle with Porcini and Pistachios falls under the Meat & Poultry 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!

Pappardelle with Porcini and Pistachios

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions