Creamy mushroom pappardelle with pistachio gremolata

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How to make Creamy mushroom pappardelle with pistachio gremolata

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:12
  • Total Time : 0:32

Ingredients

  • 225g dried pappardelle pasta
  • 1 tablespoon olive oil
  • 1 large red onion, halved, thinly sliced
  • 1 shortcut bacon rasher, thinly sliced
  • 375g flat mushrooms, sliced
  • 2 garlic cloves, crushed
  • 2 teaspoons finely chopped fresh rosemary leaves
  • 250ml Bulla Cooking Cream
  • 1 bunch English spinach, trimmed, leaves torn in half

Pistachio gremolata

  • 1/3 cup unsalted roasted pistachio kernels, finely chopped
  • 1/2 cup fresh flat-leaf parsley leaves, finely chopped
  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon drained baby capers, rinsed, finely chopped

Method

  • Step 1 Make Pistachio gremolata: Place all ingredients in a bowl. Stir to combine. Set aside.
  • Step 2 Cook pasta in a large saucepan of boiling, salted water, following packet directions until just tender. Drain, reserving 1/4 cup cooking liquid.
  • Step 3 Meanwhile, heat oil in a large, deep frying pan over high heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion has softened and is starting to brown. Add mushrooms, garlic and rosemary. Cook, stirring occasionally, for 3 minutes or until softened. Reduce heat to low. Stir in cream until well combined and smooth. Simmer gently for 2 minutes. 4 Remove pan from heat. Add spinach, reserved cooking liquid and pasta. Toss gently to combine. Season with salt and pepper. Serve sprinkled with pistachio gremolata.

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