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Wild Mushroom Pappardelle

Source of Recipe

From "Half Baked Harvest Every Day" by Tieghan Gerard


Recipe Introduction

"This is the pasta you'll want to make on the coldest nights of the year. I like to think of it as 'cozy cabin pasta,' because it gives off all those rustic, warm vibes I always crave. The mushrooms add heartiness and depth of flavor to this light yet still-rich dish. But it's the crunch of the hazelnuts and the little bit of butter that really make this pasta stand out. The hazelnuts slowly toast as the butter browns, resulting in a rich, extra-nutty sauce that pairs wonderfully with the earthy mushrooms. The crispy kale adds welcome texture. My dad has officially said this is one of his favorite pastas, though he might be a bit biased because he loves mushrooms in everything. I strongly suggest you pull up a chair by the fire and enjoy."

List of Ingredients

â—¦ 1 large bunch Tuscan or curly kale, stemmed and torn
â—¦ 4 tablespoons extra-virgin olive oil
â—¦ 2 tablespoons grated Parmesan cheese
â—¦ Fine pink Himalayan salt and freshly ground black pepper
â—¦ ¾ pound pappardelle or other long-cut pasta
â—¦ 12 ounces mixed wild mushrooms, roughly torn or sliced
â—¦ 2 tablespoons salted butter
â—¦ ¼ cup roughly chopped raw hazelnuts (optional)
â—¦ 2 cloves garlic, finely chopped or grated
â—¦ 2 tablespoons fresh thyme leaves, plus more for serving
â—¦ 2 tablespoons chopped fresh sage
â—¦ Pinch of crushed red pepper flakes
â—¦ ¾ cup dry white wine, such as pinot grigio or Sauvignon Blanc
â—¦ 2 tablespoons crumbled goat cheese


Recipe

Preheat the oven to 400° F. On a rimmed baking sheet, massage the kale with 2 tablespoons of the olive oil until slightly softened, about 1 minute. Sprinkle the Parmesan over the kale and season with salt. Bake, tossing halfway through, until the kale is crispy, 15 to 20 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente according to the package directions. Reserve ½ cup of the pasta cooking water, then drain the pasta.

Heat the remaining 2 tablespoons olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until golden brown, 6 to 8 minutes. Reduce the heat to medium and add the butter and hazelnuts (if using). Season with salt and pepper. Cook, stirring, until the butter is golden brown, 2 to 3 minutes more. Add the garlic, thyme, sage, and a pinch each of salt, pepper, and red pepper flakes. Cook, stirring, until fragrant, 1 to 2 minutes.

Pour the wine into the skillet. Cook, scraping up the browned bits from the bottom of the pan with a wooden spoon, until the liquid has reduced slightly, 2 to 3 minutes. Add the drained pasta and goat cheese. Toss until the pasta is coated and the sauce is creamy, adding the reserved pasta cooking water, 1 tablespoon at a time, as needed to thin the sauce.

Remove the skillet from the heat and season with salt and pepper to taste. Add the crispy kale and toss to combine. Serve the pasta immediately, topped with more thyme.

Serves 6