Creamy mushroom pappardelle with pistachio gremolata

Adding pistachio kernels to the gremolata adds a nutty crunch to this creamy pasta dish.

To Prep: 0:20 | To Cook 0:12 | Ingredients 13 | Difficulty EASY | Servings 4


* 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 tub extra light cream for cooking

* 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

To Make:

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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