back in the good ol' days, i posted a recipe for pistachio pasta sauce (if you want a copy, shoot me an email). today i wanted something a little "meatier", so i made a few adjustments with a few things lying around in the pantry.
melt 3 tbsp butter over medium-high heat. when bubbling subsides, add a bunch of green onions (sliced thickish) and a fair amount of minced garlic. saute until garlic turns straw-colored. add one can of artichoke hearts (rinsed and roughly cut up) and one package of mushrooms (sliced). roast artichokes and mushrooms, stirring occasionally, until a good fond forms on the bottom of the pan. deglaze with about a tablespoon of worcestershire, a quarter cup of balsamic vinegar (or more if you like), some cracked black pepper, and some rosemary. if it reduces too quickly, lower or remove from heat. reduce until mushrooms have absorbed the balsamic. add chopped pistachios.
cook one pound of pasta (i used spaghetti), reserving about a cup of the pasta water before you drain it. stir in a little bit of pasta water at a time until it gets to a good sauce-y consistency. toss with pasta. nom.
i would have added a whole lotta parm, but i was out.
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