5.0 from 63 votes
Creamy Pistachio Pasta
Pistachio Pasta (Pasta al Pistacchio) has a delicious creamy Sicilian pistachio sauce. Ready in just 10 minutes!
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 4
Calories: 648 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 12 oz (350g) pasta I used tagliatelle
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion chopped
- 2 cloves garlic chopped
- ⅓ cup (40g) shelled unsalted pistachios (shelled, unsalted) plus 2 tablespoon to serve
- 1 cup (200ml) heavy cream (double cream)
- salt and 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.
Cup of Yum
Notes
- You’ll need a food processor to break down the pistachios to make the sauce. Alternatively, you can also use a high-speed blender such as a Vitamix or Ninja blender if you’d like the sauce to be creamy.
- When frying the garlic, pistachios, and onion in the pan, be sure to saute until soft but not browned. Browned or overcooked onion and garlic could add a bitter taste to the sauce.
- Make sure you buy pistachios that are unsalted so you can control the level of salt in the sauce.
- Variations
- Toss your favorite greens such as spinach, chopped kale, or arugula into the final dish.
- Throw in some green peas for texture and natural sweetness.
- Give the dish some heat by garnishing it with red pepper flake.
- Serve with freshly grated Parmesan or pecorino romano.
- Add a few tablespoons of pesto into the sauce for a bold basil and garlic flavor.
- You’ll need a food processor to break down the pistachios to make the sauce. Alternatively, you can also use a high-speed blender such as a Vitamix or Ninja blender if you’d like the sauce to be creamy.
- When frying the garlic, pistachios, and onion in the pan, be sure to saute until soft but not browned. Browned or overcooked onion and garlic could add a bitter taste to the sauce.
- Make sure you buy pistachios that are unsalted so you can control the level of salt in the sauce.
- Toss your favorite greens such as spinach, chopped kale, or arugula into the final dish.
- Throw in some green peas for texture and natural sweetness.
- Give the dish some heat by garnishing it with red pepper flake.
- Serve with freshly grated Parmesan or pecorino romano.
- Add a few tablespoons of pesto into the sauce for a bold basil and garlic flavor.
Nutrition Information
Calories
648kcal
(32%)
Carbohydrates
71g
(24%)
Protein
15g
(30%)
Fat
34g
(52%)
Saturated Fat
17g
(85%)
Trans Fat
1g
Cholesterol
89mg
(30%)
Sodium
54mg
(2%)
Potassium
386mg
(11%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1005IU
(20%)
Vitamin C
3mg
(3%)
Calcium
77mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 648
% 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.