Wild Mushroom Pappardelle Recipe
Foraged mushrooms, asparagus, peas, zucchini, walnut parmesan gremolata
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Ingredients
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Pasta
Vegetables
Gremolata
Seasoning
Method
Prepare the Gremolata
- 1
Make the Gremolata
In a bowl, combine the chopped walnuts, parsley, lemon zest, minced garlic, and olive oil. Mix well and set aside.
Cook the Pasta
- 2
Cook the Pappardelle
In a large pot, bring salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
Sauté the Vegetables
- 3
Sauté the Vegetables
In a large skillet, heat a drizzle of olive oil over medium heat. Add the foraged mushrooms and cook until they begin to soften, about 5 minutes. Add the asparagus and zucchini, and cook for another 3-4 minutes until tender. Stir in the peas and cook for an additional 2 minutes.
Combine and Serve
- 4
Combine Everything
Add the cooked pappardelle to the skillet with the vegetables. Toss gently to combine, adding reserved pasta water a little at a time until the desired consistency is reached. Season with salt and pepper to taste.
- 5
Serve
Plate the pasta and top with the walnut parmesan gremolata. Enjoy your wild mushroom pappardelle!
