FARFALLE WITH FRESH HERBS AND GOAT CHEESE
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook until al dente according to the package instructions, 8 to 10 minutes. Reserve about 1 cup of the pasta water, then drain.
- Meanwhile, add the olive oil to a large skillet and heat over medium heat. Add the garlic and shallot and saute until softened, about 2 minutes. Add the half-and-half and whisk in the goat cheese until smooth and warm. Season with pepper. Add the lemon zest and juice and half of the reserved pasta water and whisk until combined. Add half of the parsley, dill, mint and chives.
- Transfer the drained pasta to the skillet and cook until the sauce starts to thicken, about 2 minutes. Turn off the heat, add 1/2 cup of the Pecorino Romano and stir to combine. Adjust the consistency of the sauce with the remaining pasta water if needed. Drizzle with extra-virgin olive oil.
- Divide the pasta among bowls and garnish with the remaining Pecorino Romano, parsley, dill, mint and chives.
SICILIAN PASTA WITH CREAMY PISTACHIO SAUCE
One of the easiest pasta dishes you'll ever make, this Sicilian pasta with creamy pistachio sauce is ready in the time it takes to cook your pasta! A simple decadent pasta recipe made with chopped pistachio in a cream sauce along with sautéed pancetta that's creamy, crunchy, salty and oh so satisfying!
Provided by Nadia Fazio
Categories Main Course
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1167 kcal, Carbohydrate 105 g, Protein 28 g, Fat 71 g, SaturatedFat 34 g, TransFat 1 g, Cholesterol 188 mg, Sodium 302 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 33 g, ServingSize 1 serving
PISTACHIO CREAM SAUCE
When my friends sister moved in with us, she always was craving a ravioli in a pistachio cream sauce (her favorite from a restaurant where she lived). A few trial runs later she's has a new favorite!
Provided by FruityBev
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 252.9, Fat 23.9, SaturatedFat 9.9, Cholesterol 48, Sodium 182.1, Carbohydrate 4.7, Fiber 1, Sugar 1.3, Protein 6.2
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