Pappardelle Recipe

Inspired by Laico's

Time30m

Serves4

with filet mignon tips, shiitake mushrooms, and peas

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Ingredients

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1
Cook the Pappardelle
Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2
Sauté the Filet Mignon
In a large skillet, heat the olive oil over medium-high heat. Add the filet mignon tips and season with salt and pepper. Sauté until browned and cooked to your desired doneness, about 3-4 minutes. Remove the beef from the skillet and set aside.
3
Cook the Vegetables
In the same skillet, add the minced garlic and shiitake mushrooms. Sauté for about 3-5 minutes until the mushrooms are tender. Add the frozen peas and stir to combine.
4
Combine Everything
Return the filet mignon tips to the skillet and add the cooked pappardelle. Toss everything together, adding reserved pasta water a little at a time until the desired consistency is reached. Stir in the grated Parmesan cheese.
5
Serve
Season with additional salt and pepper if needed. Serve hot, garnished with extra Parmesan cheese if desired.