PASTA PISTACHIO SAUCE
Penne rigate coated in a thick, nutty cream sauce with parmesan cheese, garlic and ground pistachio nuts for added crunch. tiramisu poires chocolat recettes.
Prep time: 12 minutes
Cook time: 15 minutes
Yield: 4-6 Servings
|1 lb Anna Penne Rigate|
|3/4 cup Pistachio Nuts, shelled|
|1 tbsp Butter|
|4 tbsp Melted Butter|
|1/2 tsp Bellino Minced Garlic|
|2 tbsp Cento Imported Extra Virgin Olive Oil|
|1 tbsp Cento Fine Sicilian Sea Salt|
|1 tbsp Lemon Juice|
|1 cup Heavy Cream, warmed|
|1/2 cup Grated Parmesan Cheese, plus extra for topping|
- Cook pasta according to instructions on package, reserving ¼ cup of pasta water after draining. Rinse pistachio nuts in cold water and towel dry to remove excess salt. In a small skillet, melt 1 tablespoon butter and sauté pistachios for about 2 minutes. In a food processor or by hand, finely mince pistachios. Add the melted butter, garlic, oil, salt and lemon juice and mince until well blended. Transfer mixture back to skillet and over low heat, add cream and cheese. Stir continuously until all is combined, and immediately add drained pasta and mix thoroughly. For a thinner sauce, add reserved pasta water until desired consistency is reached. Top with parmesan cheese and serve immediately. Serves 4-6.
PASTA WITH PISTACHIO PESTO RECIPE | BON APPÉTIT
Swap pine nuts for pistachios for an update on this classic herb sauce.
Provided by: Nate Hamilton
Yield: 8 Servings
|1½ cups unsalted, shelled roasted natural pistachios|
|1 cup chopped tomato|
|2 cloves garlic cloves|
|1 handful of fresh mint leaves|
|1 handful of grated Parmesan|
|1 pinch of crushed red pepper flakes|
|Freshly ground black pepper|
|2 tablespoons (or more) olive oil|
|1 pound pasta, cooked, cooking liquid reserved|
- Pulse 1 1/2 cups unsalted, shelled roasted natural pistachios, 1 cup chopped tomato, 2 garlic cloves, a handful of fresh mint leaves, a handful of grated Parmesan, a pinch of crushed red pepper flakes, and a pinch of freshly ground black pepper in a food processor until a coarse purée forms. Transfer to a bowl; stir in 2 Tbsp. olive oil (or more) to form a thick, chunky sauce. Season with kosher salt and pepper. Toss 1 cup pesto with 1 lb. freshly cooked pasta, adding pasta cooking liquid by the tablespoonful to form a glossy sauce. Chill remaining pesto to spread on sandwiches.