Pappardelle with Mixed Mushrooms, Ricotta, and Walnuts

Name: Pappardelle with Mixed Mushrooms, Ricotta, and Walnuts
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; freshly ground black pepper; 1 lb. pappardelle; 1 cup ricotta; 1⁄2 cup toasted walnut pieces; Honey, for drizzling (optional)

www.saveur.com

Sautéed mushrooms, toasted walnuts, ricotta, thyme, and honey combine over pappardelle for an easy pasta dish with a touch of sweetness.

View full recipe on www.saveur.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.saveur.com.

Share this recipe:

Cooking tools:

Skillet
Saucepan
Stove
Colander
Serving platter
Chef's knife
Cutting board
Measuring cup
Measuring spoon

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
freshly ground black pepper
1 lb. pappardelle
1 cup ricotta
1⁄2 cup toasted walnut pieces
Honey, for drizzling (optional)