Pistachiobutteredasparagus Recipes

STEAMED ASPARAGUS WITH PISTACHIOS AND BROWN BUTTER

Steamed Asparagus With Pistachios and Brown Butter image

This versatile brown butter sauce could enhance all sorts of other vegetables, or fish for that matter. But it just so happens to be a delightful pairing with perfectly cooked fresh green asparagus.

Provided by David Tanis

Categories dinner, easy, lunch, quick, weekday, vegetables, appetizer, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds medium asparagus, tough ends snapped off
Salt and pepper
4 tablespoons unsalted butter
2 tablespoons chopped sage, plus 12 whole sage leaves
2 tablespoons lemon juice, plus 1/2 teaspoon lemon zest
1/4 cup toasted pistachios, crushed

Steps:

Put a large wide skillet on the stove. Add about 1 inch water, salt it well, cover the skillet, and place over high heat. When water comes to a rapid boil, add asparagus in one layer, cover, and cook for 2 minutes, or just until barely done.
Drain asparagus and keep warm loosely wrapped in a kitchen towel.
Return skillet to stovetop over high heat. Add butter and swirl pan, then add chopped sage and sage leaves.
When butter gets foamy, lightly browned and nutty-smelling, a minute or two, stir in lemon juice and zest and turn the heat to low.
Put cooked asparagus back in pan and season with salt and pepper. Shake pan gently to coat with butter sauce. Using tongs, transfer asparagus to a large warmed platter. Spoon remaining sauce over asparagus, sprinkle with pistachios and serve.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 314 milligrams, Sugar 3 grams, TransFat 0 grams

ASPARAGUS AND PISTACHIO PESTO PASTA

Asparagus and Pistachio Pesto Pasta image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound thin asparagus
1/4 cup fresh mint leaves
1/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh tarragon leaves or 1/2 cup fresh basil leaves
1/4 cup grated Parmigiano-Reggiano
3 to 4 tablespoons toasted pistachios
1 clove garlic, grated or made into a paste
Juice of 1 lime or 1/2 lemon
1/3 to 1/2 cup EVOO
Salt and freshly ground pepper
1 pound penne
1 cup fresh shelled peas or defrosted frozen organic peas
Shaved Parmigiano-Reggiano, for garnish

Steps:

Trim the tough ends from the asparagus. Store half of the spears upright in a glass filled halfway with water to keep it fresh for a few days or until ready to serve. Chop the remaining asparagus and place it in a food processor. Add the mint, parsley, tarragon, cheese, pistachios, garlic and lime juice. Add the EVOO, pouring to a count of 6 (1/3 to 1/2 cup). Season with salt and pepper. Pulse until the pesto comes together. Place in a small container and store in the refrigerator if not using immediately.
To serve, bring the pesto to room temperature and place it in a large, shallow serving bowl. Slice the reserved asparagus spears on an angle into 1 1/2-inch pieces.
Bring a large pot of water to a boil for the pasta and season with salt. Cook the pasta for 5 minutes, then add the peas and chopped asparagus and cook 2 to 3 more minutes. Scoop out 1 cup of the cooking water and add it to the serving bowl to thin the pesto. Drain the pasta, peas and asparagus and add to the bowl. Toss 1 to 2 minutes to combine. Season with salt and pepper and garnish with the shaved cheese.
Cook's Note: The pesto can be stored for up to 5 days in the refrigerator.

PENNE WITH PISTACHIOS, ASPARAGUS, AND CREAM

Penne With Pistachios, Asparagus, and Cream image

This recipe is from the great Italian chef, Mary Ann Esposito.(with a couple of little modifications)

Provided by MsPia

Categories Penne

Time 25m

Yield 10 cups, 6 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup pistachio nut, peeled
1 lb thin asparagus, cut into thirds
1/4 cup unsalted butter
3 garlic cloves, thinly sliced
1/4 teaspoon white pepper
1/3 cup dry white wine
1 cup half-and-half
1/4 cup heavy cream
1 1/2 teaspoons kosher salt
1 lb dry penne pasta
1/2 cup parmesan cheese, freshly grated

Steps:

Cook the asparagus in a stockpot in boiling salted water, uncovered, over medium-high heat until tender, about 3 minutes. Remove the asparagus, saving the water so the pasta can be prepared in the same pot.
Sauté garlic in butter in a sauté pan over medium heat.
Meanwhile start cooking the pasta, according to package directions.
Add the asparagus and pepper.
Increase heat to high and pour in the wine, stirring for about 1 minute. Reduce heat to medium.
Pour the half and half and the cream over asparagus mixture and simmer for 2 minutes.
Season with salt.
When pasta is done, drain and return to pot.
Combine asparagus sauce with pasta, stirring over medium heat.
Add cheese, stirring until it melts; transfer to platter.
Garnish with pistachio nuts and serve immediately.

Nutrition Facts : Calories 530, Fat 23.2, SaturatedFat 12.1, Cholesterol 56.2, Sodium 598.6, Carbohydrate 68.5, Fiber 10.6, Sugar 1.8, Protein 13.7

PISTACHIO SALAD

Pistachio Salad image

This recipe is delicious and easy to prepare. Enjoy! Pecans are a terrific substitute if walnuts are not on hand.

Provided by Maureen

Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes

Yield 6

Number Of Ingredients 6

Ingredients

1 (3 ounce) package instant pistachio pudding mix
1 (12 ounce) container frozen whipped topping, thawed
1 cup miniature marshmallows
1 (20 ounce) can crushed pineapple with juice
1 cup chopped walnuts
3 bananas, sliced

Steps:

In a large bowl, fold together the pudding mix and whipped topping.
Add the marshmallows, pineapple with syrup, nuts and bananas. Mix well and refrigerate overnight.

Nutrition Facts : Calories 506 calories, Carbohydrate 65.5 g, Fat 27.5 g, Fiber 3.6 g, Protein 4.9 g, SaturatedFat 13.5 g, Sodium 257.8 mg, Sugar 50.7 g

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