Hazelnut, Mushroom and Parmesan Pappardelle
It’s officially November, the most exciting month for seasonal, nostalgic meals! While every holiday brings its own festive foods, Thanksgiving (and fall in general) no doubt is the perfect time to break out grandma’s recipes. Thanksgiving is an American holiday and, as you know, America is a melting pot of beautiful cultures and cuisines. Fall is not only just about pumpkins and butternuts. Today I’m sharing one of my favorite fall Italian dishes. It is warm, nutty, salty, cheesy, soft and full of deep umami goodness. It is a Hazelnut, Mushroom and Parmesan Pappardelle.
A few fall seasons back, I found myself in a little Italian restaurant in LA. I was craving big fall flavors and the server recommended his favorite fall dish to me. It was a Chestnut and Porcini Pappardelle dish and it was absolutely out of this world! It was one of those dishes that you never forget and can’t wait to replicate.
Without fail, every new fall, just as soon as the weather cools, I remember the dish and try to recreate it. Last year, I could not find chestnuts and so I swapped in hazelnuts. Such a good idea; both work perfectly. I also change the mushrooms depending on what I have/can find. This year, I’ve been using dried porcini and morels as well as fresh cremini mushrooms. That’s the beauty of cooking, use what you have, what’s in season and what you like!
Make this dish worthy of your family table this fall by using only high quality ingredients. With a simple, few ingredient recipe like this one, each ingredient needs to stand out! I absolutely love the combination of hazelnuts and mushrooms, and they pair up so well with pasta, but what brings it all together is the CHEESE!
I used two cheeses in this pasta dish, one to melt throughout and another to add on top. This is an Italian-inspired recipe so I wanted an authentic Italian cheese to use, of course. If you want the taste of authenticity, reach for Stella® Cheese! To create a creamy, spicy cheesiness, I grated Stella Black Pepper Romano Cheese into the sautéed mushrooms and cooked pasta. This step brings all of the ingredients together to create one cohesive bowl of yum.
Before serving, the final touch is traditional Stella® Fresh Shaved Parmesan Cheese. Honestly, this is the final touch to just about every pasta dish I make as parmesan adds that last pop of nutty, salty flavor. You need it!
What are your favorite Italian-inspired fall dishes? Do you rely on Stella® Cheeses to bring your dishes to life as I do? Share your classic family recipe for a chance to win up to $3,000! Stella® is hosting the “Taste of Authenticity” Recipe Contest running now through January 12th, 2018. Submit your original recipes featuring Stella® cheeses for a chance to win!!
Enter here -> Taste of Authenticity
Hazelnut, Mushroom & Parmesan Pappardelle
- 10 oz fresh cremini mushrooms, dirt brushed off, sliced
- 1 oz dried porcini (or variety) mushrooms, rehydrated
- 2 Tbl quality olive oil
- juice of 1/2 lemon
- 1 lb pappardelle
- 1/3 cup Stella® Romano Cheese, grated
- Stella® Freshly Shaved Parmesan Cheese, to taste
- 1 handful hazelnuts, roasted and chopped
- 1/3 cup flat leaf parsley
- salt, pepper, to taste
- Prepare pappardelle according to packaging. Strain. Toss with olive oil and set aside
- Heat olive oil over medium high heat. Add mushrooms and sauté for 4-5 minutes, tossing. Turn off heat, add lemon juice, season with salt and pepper.
- Add pasta to mushrooms and add romano cheese. Stir to combine. Add in toasted hazelnut pieces and fresh parsley. Season to taste.
- Serve in individual bowls topped with shaved parmesan cheese.