Pasta With Creamy Garlic Pistachio Sauce Food

SICILIAN PASTA WITH CREAMY PISTACHIO SAUCE

Steps:

• Place the chopped pistachios in a dry pan and toast them until fragrant.
• Bring a large pot of salted water to a boil. Cook pasta until very al dente, about 2 minutes less than the suggested cooking time. Reserve some of the cooking water.
• Meanwhile, heat a skillet large enough to hold the pasta, on medium high heat. Add the cubed pancetta and cook, stirring, until it has rendered it's fat and is crisp, about 5 minutes. Transfer the pancetta to a bowl.
• Add the diced onion to the pan. Cook until soft, about 3 minutes. Stir in about 1/2 of the crushed pistachios and stir to coat.
• Pour in the cooking cream and cook on medium heat for 1 minute.
• Drain the pasta and add to the skillet. Stir in the reserved pancetta and toss to coat the pasta in the cream sauce.
• Add 2 tbsp. of grated cheese to create a creamier consistency. If the sauce is too thick, add a ladle or two of pasta water to thin it as necessary
• Serve immediately garnished with the remaining chopped pistachios and extra grated cheese at the table.

CREAMY GARLIC PASTA

Steps:

• Press all of the garlic with a garlic press.
• Start to heat the water for cooking the spaghetti now. Don't forget the salt!
• Heat the garlic and olive oil on very low in a frying pan for about 10-15 minutes. You know it's ready when other people can smell it from everywhere within your dwelling. DO NOT LET THE GARLIC BROWN. If it starts to sizzle, add some olive oil to cool it down.
• Meanwhile add the spaghetti to the water if it's boiling. Cook to al dente.
• Add the heavy cream to the garlic mixture and turn up the heat to medium. Stir occasionally until the sauce is consistent throughout.
• Add half a handful of the parsley to the sauce and cook for another two minutes.
• Combine the cooked pasta, sauce and parmesan cheese. Stir well and serve!
• Use salt, pepper, parmesan and more parsley for garnish.

PASTA WITH GARLIC CREAM SAUCE

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a large skillet, saute onion and garlic in oil until tender, being careful not to burn garlic.
• Stir in broth, basil, oregano, salt and pepper.
• Bring to a boil; cook for 8 minutes or until reduced by about half.
• Stir in cream.
• Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1 1/4 cups.
• Drain pasta; toss with sauce.

PISTACHIO CREAM SAUCE

Steps:

• Heat oil in medium sauté pan.
• Sauté Onions until Translucent (not caramelized).
• Add pistachios and enough olive oil to lightly coat.
• Cook for about a minute, the pistachios should not change color.
• Add cream until heated throughout.
• Remove from heat.
• Add seasonings to taste.
• Serve over pasta of choice.
• Top with grated cheese.

PISTACHIO PASTA

Steps:

• Prepare linguini using package instructions.
• Meanwhile, heat oil in a nonstick pan.
• Fry garlic and pistachios until garlic is brown and pistachios are tender (they may look burned, but don't worry -- they don't taste burned).
• Add onion to pan.
• Fry onion until tender.
• Add ingredients in pan to linguini.
• I added some prepared pesto sauce from a jar, but I think that a little olive oil and some shredded romano or parmesan cheese would be really good as well!
• I also added crushed black pepper.

PASTA WITH CREAMY GARLIC & PISTACHIO SAUCE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, process remaining ingredients in food processor until smooth.
• Drain pasta; place in large bowl. Add sauce; toss to evenly coat pasta.