Porcini mushroom pappardelle pasta

Step 1/4

• 1⅓ shallots
• ⅔ clove garlic
• 2⅔ sprigs thyme
• 1⅓ juniper berries
• 200 g porcini mushrooms

• cutting board
• knife

Mince shallots and garlic. Pluck thyme from sprigs and crush the juniper berries with a knife. Chop porcini mushrooms into large pieces.

Step 2/4

• 1⅓ tbsp olive oil
• 20 g walnuts
• 1⅓ tbsp lemon juice
• 80 ml heavy cream

• frying pan
• spatula

Heat a frying pan with olive oil and fry porcini for approx. 4 min. Add walnuts, shallots, and garlic and fry until translucent. Then deglaze the mushrooms with the lemon juice. Add the cream, thyme, and juniper.

Step 3/4

• 200 g pappardelle pasta

• large pot

Cook the pappardelle according to package instructions in a large pot of boiling water.

Step 4/4

• 46⅔ ml pasta water
• lemon zest (for serving)
• 33⅓ g lamb's lettuce
• salt
• pepper

• colander

Drain pasta, reserving some pasta water, and add to the sauce. Add pasta water and season with salt and pepper. Once well combined, serve pappardelle with some lemon zest and lamb's lettuce. Enjoy!

Enjoy your meal!