Pistachio Cream Pasta Food

FARFALLE WITH PISTACHIO CREAM SAUCE

Steps:

• 1. Bring a pot of salted water to boil. 2. In the meantime, chop onion and grind the pistachios in a food processor until the pieces are very small but not completely uniform. Add pasta to water and boil according to package directions. 3. While pasta is cooking, begin sauce: heat olive oil in a medium saute pan, add onion and cook until translucent but not browned. 4. Add pistachios and enough oil to moisten them (if needed). It should be a paste-like consistency. Cook, stirring, over medium heat for about one minute (do not let the pistachios take on any color). 5. Add cream, stir until heated through, then remove from heat. Add a pinch of crushed red pepper, black pepper and plenty of salt to taste. 6. When pasta is al dente, drain well then add to the saute pan with the sauce. Toss well to coat and serve immediately with lots of fresh grated Parmigiano Reggiano.

SICILIAN PISTACHIO PESTO RECIPE

Steps:

• In the bowl of a small food processor purée together the pistachios, basil, olive oil and cream.
• Transfer to a bowl and stir in the garlic and parmigiana reggianno cheese.
• Adjust seasonings to your taste with sea salt.
• Depending on the texture and your taste add more cream if desired.

30 WAYS TO USE PISTACHIOS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pistachio recipe in 30 minutes or less!

PISTACHIO LEMON PASTA

Steps:

• Cook the pasta as per instructions in well salted water
• Warm up the blitzed pistachio and lemon zest in a pan for 2-3 minutes until you smell the aroma. Do not burn
• Add 1 tablespoon of lemon juice, the tiniest pinch of chilli flakes and salt. Stir together and turn the heat to the lowest setting
• Before the pasta is done by 2 minutes, transfer to the pistachio pan with tongs. Reserve some liquid for later
• Cook the pasta for another two minutes on medium heat, adding a little pasta water if it gets too dry. Turn the heat off when the pasta is cooked but still a bit firm
• Add another tablespoon of lemon juice and adjust the salt as necessary by tasting a strand. Drizzle some good extra virgin olive oil to finish
• Transfer to a wide bowl and sprinkle some grated pecorino and extra pistachio bits on top
• Resist licking the plate when you're done ????

PISTACHIO CREAM PASTA

Steps:

• In a skillet, saute mushrooms in butter.
• Add cream and basil and heat through.
• Pour sauce over hot pasta and mix thoroughly.
• Add spinach, Parmesan and Swiss cheeses, pistachios.
• Season to taste with salt and pepper.
• Toss to mix well.

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.

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.