Pistachio Pasta Food

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.

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.

WILD MUSHROOM PISTACHIO PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until lightly browned, about 7 minutes. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, for 3 minutes. Stir in the garlic and cook for another 2 minutes, then reduce the heat to medium. Add the stock and simmer until the liquid is reduced by half. Stir in the pistachios, crushed red pepper and oil, and season with salt and pepper. Set aside and keep warm.
• Meanwhile, add the pasta to the boiling water and cook according to the package directions. Drain, then serve right away with the sauce spooned over the top. Sprinkle with Parmesan and pistachios.

CREAMY LEMON PASTA WITH PISTACHIOS

Steps:

• Grate 2 1/2 teaspoons zest from lemons, then remove remaining zest in long strips with a vegetable peeler. Slice zest thinly (or remove zest with a channel zester); set aside. Squeeze 2 teaspoons of juice from 1 lemon (reserve rest of this lemon for another use).
• In a food processor, pulse bread into very coarse breadcrumbs (you should have 1 cup). Melt 2 tablespoons butter in a small skillet over medium-high heat. Add breadcrumbs and 1 teaspoon grated zest. Cook, stirring, until crumbs are golden and crisp, about 3 minutes. Remove from pan; let cool completely. In a large bowl, whisk together eggs, yolks, cream, cheese, and remaining 1 1/2 teaspoons grated zest.
• Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 2 minutes less than package directions. Drain, reserving 1 cup pasta water; add pasta to bowl with cheese mixture. Season with a generous amount of pepper and some salt. Use tongs to toss until pasta is fully coated. Add remaining 4 tablespoons butter and lemon juice; toss until a creamy sauce forms. (If necessary, thin with a little pasta water, 1 tablespoon at a time.)
• Serve pasta sprinkled with breadcrumbs, pistachios, more cheese, chives, and julienned lemon zest.

PISTACHIO PASTA

Steps:

• In a large saucepan, saute garlic and onion in oil until the onion is tender. Add nuts, olives, parsley, lemon juice, pepper, basil and pasta. Toss and heat over medium heat for 2 to 3 minutes. Add parmesan cheese, toss again and serve.