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Pistachio Cream Pasta

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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)!

[print_this]

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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Comments

  12. My husband and I both love pistachios, so this would be a perfect family meal for us! Thanks for sharing the recipe and have a great weekend;-)

    Reply

  13. Yay for getting out the grill! This pasta sounds incredible. I love the use of evaporated milk…such a great trick. I like your Holiday Recipe Club trifecta! 🙂

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  15. We’re loving the warm spring weather too… but it’s raining today. This pasta looks great with the pistachios. What a clever idea. Have a great weekend!!

    Reply

  17. Oh, how I love pistachios–I’ve made pesto with them, but never put them whole into pasta. What a good idea–I’m imagining the slightly salty crunch they impart.

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  21. I love this! I’m a big pistachio lover too, but no one else in my family is. I’ll have to remember this one the next time I’m making dinner for just me. Great recipe!

    Reply

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