French In A Flash: Multigrain Spaghetti With Pistou Forestier

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 pound of multigrain spaghetti (I recommende Barilla Plus)

3 cups of pistou forestier (recipe follows)

1/3 cup crème fraîche

1/2 cup reserved pasta water

6 slices of crispy jambon de Bayonne, Prosciutto, or Serrano ham (recipe follows)

20-30 herb chips (recipe follows)

A drizzle of truffle oil

2. In the bottom of a large bowl, stir together the pistou forestier, the crème fraîche, and 1/4 cup of the reserved pasta water. Add the spaghetti, and toss. At this point, you will probably need to add another 1/4 cup of pasta water

3. Delicately mound the Multigrain Spaghetti with Pistou Forestier in a large serving bowl. Drizzle lightly with truffle oil. Arrange the crisp slabs of jambon de Bayonne all around the pasta like a crown, and scatter the herb chips all

Pistou Forestier

- makes 3 cups -


12 ounces mixed wild mushrooms (cremini, shitake, oyster), roughly chopped or sliced

3 tablespoons extra virgin olive oil, plus 1 teaspoon, plus 3/4 cup

1 teaspoon herbes de Provence

2 shallots, roughly chopped or sliced

2 cloves garlic

2 tablespoons chopped toasted walnuts

1 tablespoon packed fresh flat leaf parsley leaves

1 tablespoon fresh thyme leaves

1 tablespoon packed fresh sage leaves

1 tablespoon dry white wine

1/3 cup Parmigiano Reggiano cheese

Salt and pepper

6 thin slices of jambon de Bayonne, Prosciutto, or Serrano ham (about 4 ounces)

15 leaves of sage

15 leaves of flat leaf parsley

Vegetable oil for frying


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