Rigatoni with Porcini Mushrooms and Pistachio Pesto
1 Lb Rigatoni pasta
3 Porcini mushrooms sliced (frozen) - approx. 1 cup sliced
4 oz. pistachios
1 small shallot
2 cloves of garlic sliced
1 tbs chopped fresh parsley
1 tbs chopped fresh basil
4 leaves chopped sage
1/2 cup vegetarian stock
1/4 cup dry white wine
2 tbs heavy cream
2 tbs olive oil
salt and pepper
Step 1: Heat half of the olive oil and add half the garlic, half the parsley and basil and all the sliced porcini. Cook for a 4 minutes. Add half the wine and cook until evaporated and set aside off stove.
Step 2: Heat the remaining olive oil, garlic, parsley and basil with the shallots, sage and pistachios for 2-3 minutes. Add the remainder of wine and let evaporate. Then add stock and heavy cream, salt and pepper. Let reduce on low heat for 8-10 minutes and then blend until smooth.
Step 3: Cook pasta in salty water for 8-9 minutes until al dente. Reserve 1 cup of pasta water.
Step 4: Combine blended sauce with reserved porcini mushrooms and cook for a few more minutes. Add a little stock if too dry and taste for salt and pepper. Sauce can be made in advance and keep in fridge up to four days.
Step 5: Combine pasta with sauce in the fry pan and add grated parmesan cheese. Add reserved pasta water if the sauce gets too thick.