What a great week to have spring break. We have been in the 70’s all week. Yesterday we went bowling in the morning, and spent the afternoon at a park. I didn’t even think about sunscreen, so I managed to get my first sunburn of the season. This weekend is supposed to be close to 80! Too bad it isn’t going to last. Although if it did, I would be kind of scared for how hot summer would get. I broke out the grill this week too, spring is here!
So yesterday was Holiday Recipe Club, and the challenge was potatoes, pistachios or beer. Well, did you notice I did all 3? Lemon-Herb Potato Salad, Beer Cheese Soup, and then this pasta. Apparently I couldn’t make up my mind! My husband is a huge fan of pistachio’s, so when I found a recipe for pistachio pasta, I knew I had to try it. This came together very quickly, and was a great weeknight dinner. Unfortunately the pistachios didn’t come through as much as I had hoped. I have a feeling if you let them steep in the cream for a little longer, you would get more flavor out of them. Same idea as in my Pistachio Ice Cream that is full of flavor. I used Evaporated Milk here to try to cut down on some of the calories. But feel free to use cream, half and half, 1% milk; whatever you like to use for creamy pastas. And it is vegetarian (shhh, don’t tell my husband)!
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Pistachio Cream Pasta
Adapted from Pinch My Salt and Delallo
1 pound short cut pasta
3/4 cup pistachios, shelled
1/2 medium onion, chopped
1 clove garlic, chopped
3 Tbls butter
2 Tbls olive oil
1 Tbls lemon juice
1 tsp crushed red pepper
1 tsp salt
1/2 tsp black pepper
1 14 oz can Fat Free Evaporated Milk (or other milk product)
1/4 cup Parmesan cheese
Bring a large pot of water to boil, and cook pasta as directed. Reserve 1 cup of cooking liquid.
In a large skillet melt 1 Tbls of butter. Saute pistachios, onion, and garlic, until onions are soft and translucent. Transfer to a food processor, or blender. Blend until coarse. Melt remaining 2 Tbls of butter. Add butter, olive oil, salt, pepper, crushed red pepper, and lemon juice, pulse until combined. Return to skillet, and evaporated milk. Heat on low, and allow to steep for 10 minutes, do not bring to a boil.
Toss together pasta, Parmesan cheese, and cream mixture. Add reserved cooking liquid as needed to make a creamy sauce. Garnish with additional pistachios, and serve with additional Parmesan cheese if desired. [/print_this]
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My Inner Chick says
You had me on “Pistachio…”
WOW!!!
Donna @ The Slow Roasted Italian says
WOW the pistachios in here are fantastic! I have heard that they give you the most bang for your calories and have been looking for ways to use them. Can’t wait to try a pasta sauce with them.
Maya@Foodiva's Kitchen says
I’ve never incorporated pistachios in pasta before and this sounds like a novel idea. Not to mention delicious!
Jen Laceda @ Tartine and Apron Strings says
I like simple dishes like these – no frills, no mess, loads of yumminess!