Pistachio Pasta Recipes

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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

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

WILD MUSHROOM PISTACHIO PASTA



Wild Mushroom Pistachio Pasta image

Provided by Stuart O'Keeffe

Time 50m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1 onion, roughly chopped
3/4 pound cremini mushrooms or dark wild mushrooms, chopped
2 cloves garlic, minced
3 cups chicken stock or low-sodium chicken broth
3/4 cup roasted pistachios, roughly chopped, plus more for garnish
1 teaspoon crushed red pepper
3 tablespoons extra-virgin olive oil
1 pound penne, pappardelle or your favorite pasta
Freshly grated Parmesan or pecorino, for serving

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.

SICILIAN PASTA WITH CREAMY PISTACHIO SAUCE



Sicilian Pasta with Creamy Pistachio Sauce image

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

150 grams pancetta (cut into small cubes)
1 small onion (finely diced)
¾ cups chopped pistachios (unsalted)
2 cups heavy cream ((or 35% cooking cream))
500 grams pasta (penne, rigatoni or other of your choice)
2 tbsp. grated Parmigiano or Pecorino Romano cheese (plus more for serving)

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 PESTO PASTA



Pistachio Pesto Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
1 pound fettuccine
1 cup roasted shelled pistachios
3/4 cup fresh basil leaves, plus more for garnish
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan, plus more for serving
3 cloves garlic, roughly chopped
Zest and juice of 1 lemon

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
  • While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
  • Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.

PASTA WITH GARLICKY SPINACH AND BUTTERED PISTACHIOS



Pasta With Garlicky Spinach and Buttered Pistachios image

If you want to get the timing just right on this one - no wasted time! - start the sauce a few minutes after you've dropped the pasta into the boiling water. Your spinach should be wilted right around the time the pasta is al dente. If that feels too stressful, or the spinach wilts before the pasta is ready, simply turn the heat under the skillet all the way down to low and keep it warm while the pasta finishes. Don't count this recipe out if you're not fond of capers. They add a hint of salty brininess without being in-your-face caper-y. A pound of pasta is a lot to toss around, especially with 2 bunches of spinach in the mix, so save that extra quarter-box for your next pot of pasta e fagioli.

Provided by Dawn Perry

Categories     dinner, easy, weeknight, pastas, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and black pepper
12 ounces mezze rigatoni or other short pasta
4 tablespoons unsalted butter
1/2 cup roasted salted pistachios, almonds or hazelnuts, chopped
4 garlic cloves, chopped
2 tablespoons capers, drained
12 ounces spinach, stems trimmed to 1-inch length, or Swiss chard, trimmed and chopped
Grated Parmesan, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
  • After pasta has been cooking for about 2 minutes, melt the butter in a large skillet over medium-high heat. Add the pistachios, garlic and capers and cook, stirring to keep the garlic from scorching, until fragrant, about 1 minute.
  • Add spinach to skillet one handful at a time, season with salt and cook, tossing, until wilted, about 1 or 2 minutes.
  • Using a slotted spoon, transfer pasta to the skillet along with 1/2 cup pasta water. Season with salt and pepper and cook over medium-high, tossing, until liquid reduces and coats the pasta, 2 to 3 minutes; season with salt and pepper. Serve topped with Parmesan.

PISTACHIO CREAM PASTA



Pistachio Cream Pasta image

I love this pasta dish, as pistachios are my favorite nut. I help my mom with all of the toppings, and we toss it together just before dinner. Everyone we have ever served it to has raved about how tasty and simple the recipe is.

Provided by RyGuy

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups mushrooms, sliced
1/3 cup butter
1/2 cup heavy cream
1/2 teaspoon basil, crushed
8 ounces pasta, cooked
1 cup fresh spinach, torn in bite size pieces
1/4 cup parmesan cheese, grated
1/4 cup swiss cheese, shredded
1/2 cup pistachios, chopped

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.

Nutrition Facts : Calories 299, Fat 19, SaturatedFat 9.9, Cholesterol 46.5, Sodium 133, Carbohydrate 24.8, Fiber 2, Sugar 1.8, Protein 8.4

CREAMY LEMON PASTA WITH PISTACHIOS



Creamy Lemon Pasta with Pistachios image

Like a vegetarian spaghetti carbonara! Meaty pistachios stand in for guanciale, cream amps up the usual eggs and cheese, homemade breadcrumbs add crunch, and a heap of lemon zest brightens up the whole dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 9

2 lemons
2 slices white sandwich bread
6 tablespoons unsalted butter, room temperature
2 large eggs plus 2 large yolks
2 tablespoons heavy cream
2 cups finely grated Parmesan (4 ounces), plus more for serving
Kosher salt and freshly ground pepper
12 ounces spaghetti
Chopped pistachios and chives (optional), for serving

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.

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