Pappardelle Piemonte Recipe
Roasted wild mushrooms, tomatoes, garlic, pesto, truffle oil, parmigiano reggiano
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Clean the wild mushrooms and slice them. Halve the cherry tomatoes and mince the garlic.
- 2
Roast the Vegetables
In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and garlic, sautéing until the mushrooms are golden brown. Add the cherry tomatoes and cook until softened, about 5 minutes. Season with salt and black pepper.
- 3
Cook the Pappardelle
In a large pot of salted boiling water, cook the pappardelle according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- 4
Combine the Ingredients
Add the cooked pappardelle to the skillet with the roasted vegetables. Stir in the pesto sauce and a splash of reserved pasta water to create a cohesive sauce. Drizzle with truffle oil and toss to combine.
- 5
Serve
Divide the pappardelle among serving plates. Top with grated Parmigiano Reggiano and a drizzle of truffle oil. Enjoy!