PPN: Pappardelle With Wild Mushrooms, Asparagus, And Pistachios
Zing went the strings of my heart today, when I saw that the price of asparagus had dropped dramatically at my grocery store. Can it be that asparagus season is finally here? I certainly hope so. I scooped some up, along with a package of beautiful wild mushrooms. In truth, the mushrooms are a wild variety grown in a snug greenhouse in the Bay Area. No matter. They look so adorable, as if they jumped from the pages of Alice In Wonderland. I used them and the asparagus in an adaption of a recipe I found in this
month's Food & Wine magazine. The recipe also called for pistachios, which was very cool. The whole dish was satisfying, and looked smashing.
This is my submission to Presto Pasta Night, which was started by the wonderful Ruth at Once Upon A Feast. Each Friday Ruth has a recap of wonderful pasta recipes from bloggers from all over the world. So, do stop by and check it out.
Also, if my writing seems rather cursory, it's due to my bum knee, which has turned me into quite a crank. Does anyone remember Gunsmoke, with Dennis Weaver hobbling around on his gimpy leg, yelling, "Mr. Dillon, Mr. Dillon"? Well, that me lately. It hurts ferociously when I walk, sit, or lie down. Now, that's hardly fair, is it?
Lovely wild mushrooms, gathered at the grocery store.
Pappardelle With Wild Mushrooms, Asparagus, And Pistachios
(Adapted from Food & Wine)
3 Tablespoons olive oil
1 Tablespoon butter
1 pound fresh wild mushrooms, sliced or left whole if small (or use whatever type you like)
1 pound fresh asparagus, tough ends removed and sliced into rounds
1/2 cup thinly sliced yellow sweet bell pepper
Salt and freshly ground pepper
1 shallot, minced
1 garlic clove, thinly sliced
2 tablespoons chopped flat-leaf parsley
1/2 cup unsalted roasted pistachios
1/2 teaspoon fresh lemon juice
1 pound pappardelle, preferably fresh
Freshly grated Parmigiano-Reggiano cheese, for serving
directions
In a large, deep skillet, heat the olive oil. Add the shallot, garlic, and cook over low heat heat, stirring occasionally, until softened but not browned, about 10 minutes. Using a slotted spoon, transfer this to a bowl; leave as much of the oil in the pan as possible.
Add the mushrooms and peppers to the skillet, season with salt and pepper and cook over high heat, stirring occasionally, until the liquid is evaporated and the mushrooms are golden, about 8 minutes. Return the shallots and garlic to the skillet. Add the butter along with the pistachios, lemon juice and and stir until the butter is melted. Season with salt and pepper.
Meanwhile, heat water for the pasta, as you are preparing the shallots and mushrooms mixture. When it comes to a boil add the asparagus and cook for 3 minutes. Scoop it out of the water with a slotted spoon and add to the mushroom mixture. Add pappardelle to the boiling salted water and cook until until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
Add the pappardelle to the skillet along with the some of the reserved cooking water if necessary. Cook over moderately high heat, tossing, until the pasta is coated with a thick sauce, about 2 minutes. Transfer the pasta to bowls and serve, passing the cheese at the table.
Haven't seen you posting for a week, I was worrying if your knee was bothering you... hope it gets better each day!
It is another fantastic recipe, esp this type of mushroom, I saw them last fall, its texture is extraordinarily silky!
Posted by: gattina | March 14, 2008 at 04:36 AM
No that is not fair Sher! I wish I could help it.
Between these mushrooms and that green asparagus, you'd think you could cure the world and your knee.
My mom would sometimes buy mushrooms just because she thought they were so pretty and then not know what to do with them.
I do wish they could help you knee soon.
Posted by: MyKitchenInHalfCups | March 14, 2008 at 04:38 AM
Poor baby, I do hope your knee mends soon.
Thanks for sharing such a gorgeous dish with Presto Pasta Nights. It certainly does shout "SPRING".
Posted by: Ruth | March 14, 2008 at 04:45 AM
Your pasta dishes always make me so hungry, Sher - you put together the most delicious ingredients every time!
Posted by: Patricia Scarpin | March 14, 2008 at 05:37 AM
Darn, I am so sorry to hear that the knee is still bothering you. That's just a pain (literally!)
I'm also swooning over the fresh asparagus here, which has dropped to $1.49 a pound! Yummy looking recipe!
Posted by: Kalyn | March 14, 2008 at 05:53 AM
You sly one Sher...you even sneaked in some Enoki mushrooms in there! It looks as if you picked the melange of 'shrooms yourself!
Posted by: Peter | March 14, 2008 at 07:04 AM
What an intriguing list of ingredients--I think they'd go perfectly together. Yum! And hope the knee is better soon. . . .
Posted by: Ricki | March 14, 2008 at 07:26 AM
This looks fabulous and I think I have all but the asparagus, I'll have to go get some!
Posted by: brilynn | March 14, 2008 at 08:05 AM
that looks wonderful. i'm psyched for asparagus season, and the pistachios sound like a nice touch.
i was watching the premiere of top chef, and one of the cheftastants made pappardelle. except she pronounced it par-par-del AND the captioning spelled it wrong. sigh.
Posted by: Us vs. Food | March 14, 2008 at 08:06 AM
I'm so sorry your knee is still bothering you. At least this recipe looks quick enough to put together and delicious to boot.
Posted by: Alisha | March 14, 2008 at 09:10 AM
So sorry your knee is still bothersome. Still, you've given us another wonderful pasta recipe. It's not quite asparagus season here -- another month or six weeks to go -- but I'll be sure to try this when the local asparagus are in.
Posted by: Lydia (The Perfect Pantry) | March 14, 2008 at 11:10 AM
I love all the ingredients you used, I wish I could eat that right now, looks sooo good...
Good luck with your knee, I hope it gets better soon!
Posted by: Victoria | March 14, 2008 at 12:22 PM
I bought two, not one but TWO bunches of asparagus today. I was a little excited. It's the first I've seen them. With us it's not su much price and availability. Once there here the price is reasonable. and when they're gone it's for 9 months.
Posted by: katie | March 14, 2008 at 01:56 PM
OH MY GAWD! Three of my favorite things: pasta, asparagus, and pistachios! Okay, four: love the mushrooms too!
P.s. So sorry about the knee--totally relate and it SUCKS!!! Hang in there and beg for surgery.
Posted by: Glenna | March 14, 2008 at 02:10 PM
What a fun assortment of ingredients, and the mushrooms positively droll fellows. Mr. Dillon, Mr. Dillon...I hope you feel better!
Posted by: Callipygia | March 14, 2008 at 04:25 PM
I am looking forward to the fresh local asparagus. This pasta looks tasty. I like the use of the pistachios in it.
Posted by: Kevin | March 14, 2008 at 07:10 PM
that pasta looks fantastic! hope the joy of finding such cute mushrooms takes away a little of the knee pain
I also wanted to let you know that I am inviting all bloggers to make and post about nut roast by 18 April and send it to me - I have noticed your great post about nut roast mid last year and I wanted to let you know in case you fancied trying another nut roast - if you are interested check out my blog at http://gggiraffe.blogspot.com/2008/03/neb-at-nut-roast-invitation.html
Posted by: Johanna | March 15, 2008 at 12:36 AM
Too funny, I did the same thing. Just strolling along in the fresh veggie aisle thinking about asparagus, but knowing they were too expensive and WOW, check it out! They were half the price of last week. So they jumped into my basket and came home with me! Your pasta sounds like the perfect place for them!
Posted by: Deb | March 15, 2008 at 01:21 PM
That looks gorgeous!
Posted by: peabody | March 15, 2008 at 05:45 PM
oh i saw this in food and wine and i ripped the page out but you have made it! oh sher yummmmm! this looks incredible. you always cook the best stuff.
lots of gentle kisses and rubs for upsie, i think about you both every day.
Posted by: aria | March 21, 2008 at 08:08 PM