Make Parmesan Crisps: Spread Parmesan Cheese in a thin layer on a parchment-lined baking sheet. Bake for 5-7 minutes, or until golden brown and crispy. Let cool and break into shards.
Cook Pasta according to package directions. Drain and set aside.
In a large skillet, melt Butter over medium heat. Sauté Shallots until translucent, about 3 minutes.
Add Mushrooms and cook until browned and softened, about 8-10 minutes.
Deglaze the pan with White Wine, scraping up any browned bits. Let simmer for 2 minutes.
Stir in Heavy Cream and bring to a simmer. Cook for 5 minutes, until slightly thickened.
Stir in Truffle Oil, Salt, and Pepper. Taste and adjust seasoning as needed.
Gently fold in Tuna and Peas.
Add cooked Pasta to the sauce and toss to coat.
Divide among serving plates and garnish with Parmesan Crisps.
Ingredients
4
8 oz225 gFresh Pappardelle Pasta
12 oz340 gSushi-Grade Yellowfin Tuna-cubed
1/4 cup57 gButter
1/4 cup30 gFinely Minced Shallots
8 oz225 gMixed Wild Mushrooms-sliced
1 cup237 mLHeavy Cream
1/4 cup60 mLDry White Wine
1 tsp5 mLWhite Truffle Oil
1/2 tsp2.5 mLSea Salt
1/4 tsp1.25 mLFreshly Ground White Pepper
1/2 cup70 gEnglish Peas-blanched
1/2 cup56 gGrated Parmesan Cheese
Equipment
Large skillet
Large pot
Baking sheet
Parchment paper
Instructions
Preheat oven to 400°F (200°C).
Make Parmesan Crisps: Spread Parmesan Cheese in a thin layer on a parchment-lined baking sheet. Bake for 5-7 minutes, or until golden brown and crispy. Let cool and break into shards.
Cook Pasta according to package directions. Drain and set aside.
In a large skillet, melt Butter over medium heat. Sauté Shallots until translucent, about 3 minutes.
Add Mushrooms and cook until browned and softened, about 8-10 minutes.
Deglaze the pan with White Wine, scraping up any browned bits. Let simmer for 2 minutes.
Stir in Heavy Cream and bring to a simmer. Cook for 5 minutes, until slightly thickened.
Stir in Truffle Oil, Salt, and Pepper. Taste and adjust seasoning as needed.
Gently fold in Tuna and Peas.
Add cooked Pasta to the sauce and toss to coat.
Divide among serving plates and garnish with Parmesan Crisps.
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