Mushroom & Arugula Fusili with Pistachio Mint Pesto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 4
Ingredients
  • 1 cup dry roasted pistachios, shelled
  • ½ cup extra virgin olive oil
  • ½ cup parmigiano reggiano or pecorino romano, finely grated
  • 2 cloves garlic, quartered
  • 4 scallions, thinly sliced
  • ½ cup mint, loosely chopped
  • 3 tbsp parsley, loosely chopped
  • 227g small crimini mushrooms, ends trimmed and halved or quartered, dependent on size
  • 4 cups arugula, washed and dried
  • 8 ounces pancetta, diced
  • 454g whole wheat fusili pasta, cooked slightly before al dente
  • salt & freshly ground pepper, to taste
Instructions
  1. Bring a large pot of salted water to a boil. Add dried fusili pasta and cook until just before al dente. Use the instructions on the back of the package as a guide but check several times to avoid overcooking. You want to stop the cooking process a little bit before al dente and rinse with cold water. When we mix the pasta later it will cook a little bit more and we don't want overcooked pasta. Remember to reserve 1½ cups pasta water for later. This is very important!! I always take some out during the last stages of boiling process before draining the pasta so I don't forget.
  2. Combine pistachios, garlic and mint in the food processor and pulse until a loose paste forms.
  3. Add olive oil and a little bit of kosher salt and pulse until smooth.
  4. Fold in parmigiano regianno and scallions into pesto mixture.
  5. Return the large pot to the burner and add 1 tbsp olive oil or butter and heat over medium high heat.
  6. Add pancetta and sauté for 3 minutes. Add mushrooms and sauté for another 3 minutes.
  7. Add 2 tbsp pasta water and use a wooden spoon to scrap bottom of the pot .
  8. Turn to low heat and add pasta to the pot.
  9. Add pistachio pesto to the pasta and toss to coat, adding pasta water to thin out the sauce and enhance the creaminess of the dish.
  10. Serve on a lush bed of arugula and finish with a generous amount of freshly ground pepper.
  11. I love to serve this dish family style and leave the big bowl at the table because people always want seconds of this!
  12. Have freshly grated parmigiano reggiano, roasted pistachios and mint and let everyone top their own.
Notes
I love to serve this dish family style and leave the big bowl at the table because people always want seconds of this dish!
Have freshly grated parmigiano reggiano, roasted pistachios and mint and let everyone top their own.
Recipe by The Peony Life at http://thepeonylife.com/2015/08/mushroom-arugula-fusili-with-pistachio-mint-pesto/