Pasta with Guinea Hen and Pistachios
  • 1 guinea hen (ask your butcher to cut it into 6 pieces)
  • 1 onion, diced
  • 1 carrot, diced
  • ½ fennel bulb, diced
  • 2 garlic cloves, minced
  • 1 bay leaf
  • ½ cup white wine
  • 3 cups chicken stock
  • 2 limes (juice and zest)
  • 1 box or recipe of Tagliatelle
  • ½ cup butter
  • 1 T parsley, chopped
  • salt
  • pepper
  • olive oil
  • Grana Padano
  • ¼ cup pistachios, chopped
  1. Season the guinea hen generously with salt and pepper. Heat a enough olive oil to coat the bottom of a braising pan with over medium heat.
  2. Add the guinea hen pieces and sear until golden brown and crispy on all sides. Remove the guinea hen from the pan and set on a plate.
  3. Add the onion, carrot, fennel, and a pinch of salt. Cook until tender. Add the garlic and cook for a minute or two longer.
  4. Add the bay leaf and white wine and increase the heat and cook, stirring frequently, until almost all of the liquid is gone. Add the chicken stock and the juice of one lime, then return the seared guinea hen to the pan and bring to a simmer. Cover and cook in the oven at 325F for 45 minutes or until the meat falls off the bone.
  5. Remove the braiser from the oven and let cool, then remove the meat from the bone and add back into the sauce to the braiser. Discard the bones or reserve for another use (like stock).
  6. Bring a large pot of salted water to a boil and cook pasta slightly less than al dente.
  7. Meanwhile, stir in the butter to the sauce in the braiser. When the pasta is almost al dente, transfer it to the braiser, along with ¼ cup of pasta water, and simmer until the sauce is thick enough to coat the pasta.
  8. Remove from the heat and add the parsley and juice and zest of one lime. Top with pistachios and cheese to serve.
Recipe by The Taste Edit at