Pappardelle with cremini mushrooms, ricotta, and rosemary
Vegetarian, Soy Free
30 - 40 Minutes
Sometimes it’s the little touches that lead to the most flavor. Only after Chef Justine has spooned this nourishing pasta onto plates does she add a generous dollop of fresh ricotta cheese and lemon wedges. If those two garnishes seem like afterthoughts, they all but make the dish. The ricotta lightly binds everything together, while the acidity from the lemon helps the mushrooms sing.
- ¼ pound pappardelle
- ¼ cup walnuts
- 1 to 2 shallots
- Peeled fresh garlic
- 1 rosemary sprig
- ½ pound cremini mushrooms
- 1 lemon
- 3 ounces baby spinach
- ½ cup fresh ricotta
Cook the pappardelle; toast the walnuts
While the water heats, warm a dry pan over medium heat. Add the walnuts and cook, stirring, until fragrant and lightly toasted, 4 to 5 minutes. Transfer to a plate to cool.
Prep the vegetables
- Peel and thinly slice the shallot.
- Finely chop enough garlic to measure 1½ teaspoons.
- Strip the rosemary leaves from the stem; coarsely chop the leaves.
- Trim the ends from the cremini mushroom stems; cut the mushrooms into ¼-inch-thick slices.
Cook the shallot and mushrooms
Increase the heat to medium-high, add the mushrooms, and cook, stirring occasionally, until the mushrooms start to soften, 8 to 10 minutes. Add ¼ cup white wine or water and cook until reduced by half, 4 to 5 minutes. While the mushrooms cook, prep the lemon.
Prep the lemon; finish the pasta
- Zest the lemon, then cut it into wedges.
Nutrition per serving: Calories: 690, Protein: 24 g, Total Fat: 38 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 15 g, Saturated Fat: 7 g, Cholesterol: 20 mg, Carbohydrates: 69 g, Fiber: 8 g, Added Sugar: 0 g, Sodium: 640 mg
Contains: wheat, tree nuts, milk