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Creamy mushroom pappardelle with pistachio gremolata
Creamy mushroom pappardelle with pistachio gremolata
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Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Enhance creamy pasta with crunchy pistachio gremolata.
Ingredients:
  • 225g dried pappardelle pasta
  • 18.20 gm olive oil
  • 1 large red onion, halved, thinly sliced
  • 1 shortcut bacon rasher, thinly sliced
  • 375g flat mushrooms, sliced
  • 2 tsp finely chopped fresh rosemary leaves
  • 250ml Cooking Cream
  • 1 bunch English spinach, trimmed, leaves torn in half
  • 82.50 ml unsalted roasted pistachio kernels, finely chopped
  • 125.00 ml fresh flat-leaf parsley leaves, finely chopped
  • 2 tsp finely grated lemon rind
  • 20.00 ml drained baby capers, rinsed, finely chopped
Instructions:
  • Prepare the Pistachio gremolata by combining all ingredients in a bowl and stirring to blend them together. Set aside for later use.
  • Boil pasta in salted water according to package instructions until al dente. Save 1/4 cup of cooking liquid before draining.
  • Heat oil in a large, deep frying pan over high heat. Sauté onion and bacon until onion is softened and starting to brown. Add mushrooms, garlic, and rosemary, and cook until softened. Stir in cream until smooth and simmer for 2 minutes. Remove from heat and toss in spinach, reserved cooking liquid, and pasta. Season with salt and pepper, then serve with a sprinkle of pistachio gremolata.

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