Creamy Pistachio Pasta
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
10 mins
-
Servings
4
-
Calories
648 kcal
-
Course
Main Course
-
Cuisine
Italian
Creamy Pistachio Pasta
Description
Cooked pasta is combined with a sauce made by frying chopped onions in olive oil and butter until soft, then adding chopped garlic and pistachios to sauté briefly. The mixture is processed in a food processor until crumbly, then returned to a pan where heavy cream is added along with salt and black pepper. The sauce is heated through before mixing with pasta, which is then plated.
The dish’s texture contrasts tender pasta with the slightly coarse, nutty pistachio cream sauce. The pistachios provide a distinctive flavor and richness complemented by the creamy sauce base. The recipe recommends using unsalted pistachios to control saltiness. Crushed pistachios sprinkled on top offer added texture contrast and flavor.
This pasta can be varied by adding leafy greens, peas, or a touch of pesto for additional flavor. It pairs well with grated hard cheeses such as Parmesan or Pecorino Romano to enhance savory notes. Care is needed during cooking to avoid browning the garlic and onion, which could impart bitterness.
A food processor or high-speed blender is necessary to break down pistachios for the sauce.Sauté onions, garlic, and pistachios until soft but not browned to prevent bitterness.Use unsalted pistachios to manage seasoning levels in the dish.You can add greens, peas, or pesto to vary the flavor and texture.Serve with freshly grated Parmesan or Pecorino Romano cheese as desired.
Ingredients
- 12 oz pasta I used tagliatelle, 350g
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion chopped
- 2 cloves garlic chopped
- ⅓ cup pistachios shelled, unsalted) plus 2 tablespoon to serve, shelled and unsalted
- 1 cup heavy cream aka double cream
- salt
- black pepper
Instructions
- Cook the pasta according to packet instructions.
- Meanwhile, in a large sauté pan over a medium heat, fry the onion in the oil and butter until soft, but not brown. Add the garlic and the pistachios and fry for 2 minutes or until fragrant.
- Transfer to a food processor and blitz until crumbly.
- Return the mixture to the pan and add the cream, salt and pepper. Heat through and add the cooked drained pasta. Gently mix then transfer to serving plates.
- Lightly crush the remaining pistachios and serve on top of the pasta.
Notes
- You need a food processor or high-speed blender to break down the pistachios for the sauce.
- Be sure to sauté onions, garlic, and pistachios until soft but avoid browning to prevent bitterness.
- Choose unsalted pistachios to better control salt in the final dish.
- Optional variations include adding greens like spinach, peas, or pesto for added flavor and texture.
- Serve with freshly grated Parmesan or Pecorino Romano cheese if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Calories | 648kcal | 32% |
| Carbohydrates | 71g | 24% |
| Protein | 15g | 30% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 54mg | 2% |
| Potassium | 386mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1005IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
