Pistachio Cream Pasta Recipes

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.

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.

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.

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.

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 CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan. Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool.
• Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well, and spread the filling over the cooled crust. Refrigerate for 1 hour.
• Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer. Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.