|Fettuccine in mushroom ragù with pistachios|
In preparation for it, I recently shelled a good quantity of pistachios and have them stored in a tightly sealed glass jar. Tonight, in the mood to fashion an intense mushroom sauce for pasta, I decided to garnish it with some of the pistachios, and I'm happy to say it worked out very well.
It's still a mushroom sauce with pistachios, though, not a pistachio sauce, but never mind. It was good, and it went beautifully with a funky artisanal Loire delight, Puzelat-Bonhomme 2012 Touraine Pinot Noir. Here's how it came together: