PEPPERCORN MUSHROOM PASTA

Pappardelle works beautifully for this recipe but any kind of pasta will do.

 

10 ounces pasta, preferably multi-grain
1 tablespoon black peppercorns
1 tablespoon unsalted butter
1 tablespoon olive oil
3 tablespoons sliced scallions
8 ounces mushrooms, sliced (any kind)
Salt
1 cup heavy cream
1/2 cup grated Parmesan, plus more for topping
Chopped fresh tarragon, for garnish (optional)


Bring a large pot of salted water to a boil. Cook the pasta according to package instructions.

In the meantime, crack the peppercorns using a mortar and pestle. Melt the butter and olive oil in a large skillet over medium heat until they start sizzling. Add the scallions, mushrooms and peppercorns. Season with salt, and cook for 5 minutes, turning occasionally. Add the cream and bring to a simmer. Taste and add some salt if necessary. Add the cooked pasta and Parmesan, and cook for a couple extra minutes, tossing to combine the pasta with the sauce.

Plate the pasta and top with extra cheese. Sprinkle with chopped fresh herbs.

4 servings