Three Saints Revival’s Pappardelle with Shiitake Mushrooms and Dill Pistachio Pesto Recipe

Chef John Broening of the vibrantly bohemian Three Saints Revival shares his recipe for a pasta dish that puts a pistachio-packed twist on a traditional Italian staple. The secret is in the sauce: a dill pistachio pesto that pairs as perfectly with pappardelle as it does with salmon, grilled or roasted chicken, and even root vegetables like golden beets or carrots.

Photo by Andrea Gralow.

“This dish has a gorgeous emerald green color, a bright hint of citrus, and a subtle jolt of heat. The fresh dill adds a grassy flavor that makes me think of Greek food, and the pistachios add a hint of woodiness, which complements the mushrooms in this recipe.”—Chef John Broening, Three Saints Revival

Pappardelle with Shiitake Mushrooms and Dill Pistachio Pesto

Course Main Course
Cuisine Italian
Servings 4


Pasta Dish
  • 8 oz. fresh shiitake mushrooms (stems removed)
  • 4 Tbsp. extra-virgin olive oil
  • 1 lb. dried pappardelle
  • 1 stick unsalted butter (diced)
  • 1 cup grated parmesan cheese salt and freshly ground pepper
Dill Pistachio Pesto
  • 2 cups fresh dill (roughly chopped)
  • ½ cup extra-virgin olive oil
  • 2 cloves garlic
  • 1 lemon zest
  • pinch red chili flakes
  • ¼ cup grated parmesan
  • ¼ cup raw pistachios
  • 1 tsp. kosher salt
  • ¼ tsp. freshly ground pepper


  • First, make the pesto: Place ¼ cup olive oil in a food processor bowl with all other Dill Pistachio Pesto ingredients. Process for about 30 seconds, until mixture is a rough paste with large pieces of pistachios still visible. Add remaining oil and process for 15 more seconds. The pesto should be coarse but emulsified. Taste for seasoning. Plan ahead: Pesto may be stored in an airtight container in refrigerator for up to two days.
  • To make the dish: Preheat oven to 350 degrees. Place shiitake mushrooms on small baking sheet, drizzle with olive oil and ¼ cup water, and season with salt and pepper. Bake for 10 minutes, until mushrooms are tender. Set aside.
  • Bring a large pot of generously salted water to a boil over high heat. Sprinkle in pappardelle and stir well. Cover pot, and remove from heat once it comes back to a boil. Place a colander in sink.
  • In a Dutch oven, bring a ½ cup of water to a boil over high heat. Whisk in diced butter, and simmer for one minute, until mixture is smooth and emulsified. Season with salt and pepper and turn heat to low. Add mushrooms and heat through.
  • Drain pasta in colander and quickly transfer to the Dutch oven. Stir pasta into water-butter mixture. Turn off heat, and mix approx. 1 cup Dill Pistachio Pesto into pasta. Fold in ½ cup parmesan, and taste for seasoning. The pasta should be well-coated with sauce and bright green. If the oil is starting to leak out of the pesto, add a few tablespoons of hot water. Serve immediately, and pass the remaining parmesan.


TOQUE’S TIP: Make the pesto recipe vegan by substituting brewer’s yeast for the cheese.
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