Wild Mushroom Pappardelle Recipe
blistered tomatoes / garlic / herbs / vino / chili flakes / basil pesto / parmesan cream
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Ingredients
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Pasta
Wild Mushroom Sauce
Parmesan Cream
Basil Pesto
Method
Preparation of Ingredients
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Mushrooms
Clean the wild mushrooms with a damp cloth and slice them. Set aside.
- 3
Make the Basil Pesto
In a food processor, combine fresh basil leaves, pine nuts, Parmesan cheese, minced garlic, and salt. Pulse until blended. With the processor running, slowly add olive oil until smooth. Set aside.
Cooking the Sauce and Assembly
- 4
Blister the Tomatoes
In a large skillet over medium heat, add olive oil. Once hot, add halved cherry tomatoes and cook until they blister and start to soften, about 5-7 minutes. Remove and set aside.
- 5
- 6
Deglaze with Wine
Pour in the white wine and cook for 3-4 minutes, letting it reduce slightly.
- 7
Combine Ingredients
Add the blistered tomatoes back to the skillet along with red chili flakes, thyme, and parsley. Stir to combine and cook for another 2 minutes.
- 8
Make the Parmesan Cream
In a separate saucepan, heat heavy cream over medium heat. Once warm, gradually whisk in grated Parmesan cheese, salt, and pepper until smooth and creamy.
- 9
Combine Pasta with Sauce
Add the cooked pappardelle to the skillet with the mushroom and tomato mixture. Pour the Parmesan cream over the pasta and toss to coat evenly.
- 10
Serve
Serve the wild mushroom pappardelle warm, drizzled with basil pesto and additional grated Parmesan cheese if desired.
