Pappardelle with Mixed Mushrooms, Ricotta, and Walnuts

Name: Pappardelle with Mixed Mushrooms, Ricotta, and Walnuts
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 6 tbsp. unsalted butter; 2 lb. mixed mushrooms, such as chanterelles, cremini, hen of the woods, oyster, and porcini, cut or torn into bite-size pieces; 1 tbsp. roughly chopped thyme, plus more for garnish; 6 cloves garlic, peeled and smashed; Kosher salt and freshly ground black pepper, to taste; 1 lb. pappardelle; 1 cup ricotta; 1 ⁄ 2 cup toasted walnut pieces; Honey, for drizzling (optional)

Serves
serves 4-6

FARIDEH SADEGHIN

By Farideh Sadeghin

Published on March 24, 2015

Inspired by the ricotta and honey toasts I often make myself for breakfast, this pasta dish is one of those one-bowl dinners that's simple to put together but tastes wonderfully layered and complex. A mix of sautéed mushrooms, toasted walnuts, ricotta, thyme, honey, and pappardelle, it needs only a green salad on the side. I love tossing the entire dish with honey, but if you don't like sweet with your savory, just give it a little drizzle when serving or skip it entirely. —Farideh Sadeghin, test kitchen director

Ingredients

6 tbsp. unsalted butter
2 lb. mixed mushrooms, such as chanterelles, cremini, hen of the woods, oyster, and porcini, cut or torn into bite-size pieces
1 tbsp. roughly chopped thyme, plus more for garnish
6 cloves garlic, peeled and smashed
Kosher salt and freshly ground black pepper, to taste
1 lb. pappardelle
1 cup ricotta
¹⁄₂ cup toasted walnut pieces
Honey, for drizzling (optional)

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Instructions

Step 1

Melt butter in a 12” skillet over medium-high; working in batches, cook mushrooms, 1 tbsp. thyme, garlic, salt, and pepper until mushrooms are golden, 15 minutes. Meanwhile, bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain pasta, reserving 1⁄2 cup water; add pasta, water, half the ricotta, the walnuts, salt, and pepper to skillet and toss to combine. Transfer to a serving platter and garnish with remaining ricotta and thyme. Drizzle with honey, if you like.