Recipes Using Pistachio Paste Food

PISTACHIO PASTA

Pistachio Pasta image

My boyfriend's mother gave us all these pistachios, and I didn't know what to do with them, so I added them to pasta. It was WONDERFUL! Hope you like it!

Provided by spatchcock

Categories Low Protein

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

linguine (as much as you would like)
oil (for frying)
3 -4 garlic cloves, chopped
1 white onion, chopped
finely chopped pistachios, shells removed (I used about 1/3 cup)
prepared pesto sauce (optional)

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.

Nutrition Facts : Calories 29.8, Fat 0.1, Sodium 2.4, Carbohydrate 7, Fiber 0.9, Sugar 2.4, Protein 0.8

PISTACHIO COOKIES

Pistachio Cookies image

Make and share this Pistachio Cookies recipe from Food.com.

Provided by seahorse73

Categories Dessert

Time 42m

Yield 24 cookies

Number Of Ingredients 11

Ingredients

1 cup unsalted butter
3/4 cup sugar
1 egg
2 teaspoons vanilla extract
2 1/2 cups flour
1/2 cup shelled pistachios
1/4 cup confectioners' sugar
1 egg yolk
1 tablespoon water
1 egg
1 teaspoon water

Steps:

For the dough: Place butter and sugar in the bowl of an electric mixer; beat on medium speed until creamy, about 2 minutes.
Add egg and vanilla; beat 1 minute.
Slowly add flour, beating on medium speed until a stiff dough forms.
Roll out dough on floured surface to a rectangle 3/8-imch thick; wrap in plastic.
Freeze until firm, 15 minutes.
For filling: Place pistachios and sugar in a food processor; process until powdery.
Add egg yolks and 1 Tbs water; process to a smooth paste.
Remove dough from freezer; unwrap.
For the wash: Beat egg with 1 teaspoon water; brush over top of dough.
Press pistachio paste over dough.
Roll dough and filling into a log; wrap tightly in plastic wrap, foil, or parchment paper.
Freeze until very firm 1 hour or overnight.
Heat oven to 350°F.
Remove dough from freezer; unwrap.
Slice rolled dough into 3/8-inch thick slices.
Bake on cookie sheet until edges are golden brown, about 12 minutes.

Nutrition Facts : Calories 167.7, Fat 9.5, SaturatedFat 5.2, Cholesterol 45.8, Sodium 7.5, Carbohydrate 18.2, Fiber 0.6, Sugar 7.8, Protein 2.6

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