Wild Mushroom Pistachio Pasta Recipe | Stuart O'Keeffe

Ingredients

• Kosher salt
• freshly ground black pepper
• 4 tablespoons unsalted butter
• 1 onion, roughly chopped
• 3/4 pound cremini mushrooms or dark wild mushrooms, chopped
• 2 cloves garlic, minced
• 3 cups chicken stock or low-sodium chicken broth
• 3/4 cup roasted pistachios, roughly chopped, plus more for garnish
• 1 teaspoon crushed red pepper
• 3 tablespoons extra-virgin olive oil
• 1 pound penne, pappardelle or your favorite pasta
• Freshly grated Parmesan or pecorino, for serving