Creamy Mushroom Pappardelle With Pistachio Gremolata Recipe

Cooking Directions

• STEP 1.Cook the pappardelle pasta according to package instructions until al dente.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the mushrooms and cook until they release their moisture and turn golden brown.
• STEP 3.Add the garlic and thyme to the skillet and cook for another minute.
• STEP 4.In a separate saucepan, melt the butter over medium heat. Whisk in the flour to create a roux.
• STEP 5.Slowly pour in the milk, whisking constantly, until the sauce thickens.
• STEP 6.Add the mushroom mixture to the saucepan and stir to combine. Season with salt and pepper to taste.
• STEP 7.Drain the cooked pasta and add it to the sauce. Toss to coat the pasta evenly.
• STEP 8.To make the pistachio gremolata, combine chopped pistachios, lemon zest, and parsley in a small bowl.
• STEP 9.Serve the creamy mushroom pappardelle hot, garnished with a sprinkle of pistachio gremolata.

Cooking Tips

• Use a mix of different mushrooms for a more complex flavor.
• Add a splash of white wine to the mushroom mixture for extra depth of flavor.
• If the sauce becomes too thick, add a splash of pasta cooking water to thin it out.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pasta in a skillet with a splash of milk or cream to restore the creamy texture.
• Garnish with additional pistachio gremolata before serving for an extra pop of flavor.