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Recipe featured on NBC News

Rigatoni with Porcini Mushrooms and Pistachio Pesto



Ingredients


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 
parmesan cheese

Steps


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.


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International Beer Day at Piazza Beer Garden

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(Bethesda Metro – Red Line)
To learn more about this event, visit: Piazza Beer Garden

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