Pesto Pappardelle with Fresh Truffle
There are few better ways to enjoy fresh truffles, than this simple pappardelle with pesto. Beginning with an already simple and delicious pesto, it just proves to show the true umami (see our “How We Taste” article) nature of the truffles, and their ability to take this classic flavour combination to all new heights. And now with high quality truffles being produced in Australia this winter, this once lavish and expensive treat can now be more attainable to the food appreciating masses.
This is our final recipe in our recent Black Truffle series; we hope you enjoy.
- 25g-30g fresh black truffle
- 1½ cups raw pine nuts, divided
- 2 large garlic cloves, coarsely chopped
- Zest of 1 lemon
- 2 teaspoons sea salt
- 2 large bunches basil, washed, dried and large stems removed
- 1 cup finely grated Parmigiano-Reggiano cheese
- ¾ cup olive oil
- 1 packet pappardelle pasta (or preferable fresh made pasta)
- Bring a large pot of salted water to a boil.
- In a sauté pan over medium heat, toast the pine nuts until golden and fragrant, about 5 to 7 minutes, stirring frequently. Cool and reserve.
- Using a mortar and pestle, pound the garlic cloves and salt until very well combined. Working a little at a time (depending on how big your mortar is), add 1 cup of the pine nuts, lemon zest, basil and Parmigiano-Reggiano and mash the mixture until it's a paste. Remove the mixture to a small bowl. (The basil pesto can also be made in a food processor.)
- Gently stir the olive oil into the basil mixture to form a pesto.
- Place the pasta in the boiling water and cook just until tender, about 8-10 minutes. Drain and lightly coat the pasta with a drizzle of olive oil so that they do not stick together.
- Place the pasta back in the large pot, and coat with enough pesto to coat. Divide the warm pasta among bowls or plates, finely shave some fresh truffle over each serving and sprinkle with the reserved pine nuts. Serve immediately.