Pasta with wild mushrooms and pistachios

Ingredients:

• 4 tablespoons unsalted butter
• 1 onion, coarsely chopped
• 350 g chopped brown button mushrooms or dark wild mushrooms
• 2 cloves garlic, crushed
• 3 cups chicken broth
• 3/4 cup toasted pistachios, coarsely chopped, plus extra for serving
• 1 teaspoon red pepper flakes
• 3 tablespoons extra-virgin olive oil
• 450 g of penne, pappardelle, or any other pasta of your choice
• Freshly grated Parmesan or Pecorino cheese, to serve

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 7 minutes. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, for 3 minutes. Add the garlic and cook for another 2 minutes, then reduce the heat to medium.
3. Add the broth and simmer until the liquid has reduced by half. Add the pistachios, red pepper, and oil, and season with salt and pepper to taste. Set aside and keep warm.
4. Meanwhile, add the pasta to boiling water and cook according to package directions. Drain and serve immediately with the sauce. Sprinkle with Parmesan and pistachios.