Parpadelle With Pistachio Cream Sauce Recipes

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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

PARPADELLE WITH PISTACHIO CREAM SAUCE



PARPADELLE WITH PISTACHIO CREAM SAUCE image

Categories     Pasta

Number Of Ingredients 12

¼ cup red onion, small dice
1 clove garlic, minced
8-12 slices prosciutto, chopped
¼ Moroccan preserved lemon OR 1 tbsp lemon zest
¼ cup pistachio nuts, ground or rough chopped
¼ cup olive oil
½ cup heavy cream
TT Salt
TT Pepper
1 tbsp fresh parsley, minced
1 tbsp parmesan cheese, grated
Fresh parpadelle or linguine, cooked al dente

Steps:

  • 1. Heat oil in pan and sauté onion with garlic until tender 2. Add prosciutto and lemon and heat through. 3. Add pistachio nuts stirring quickly then add olive oil to make a paste. 4. Stir in cream, mixing well. 5. Adjust seasoning. 6. Add enough pasta cooking water to thin sauce to desired consistency 7. Ladle sauce over pasta and dress with parsley and parmesan.

PAPPARDELLE WITH CREAMY CHICKEN SAUCE



Pappardelle with Creamy Chicken Sauce image

This rich and creamy pasta dish is the epitome of satisfying Italian comfort food. Since it's a quick 35 minutes to make, why not make it for dinner tonight?

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 35m

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
7 boneless, skinless chicken thighs, cut into 1-inch pieces (2 pounds total)
Coarse salt and ground pepper
1 medium yellow onion, diced medium
2 garlic cloves, minced
2 cups heavy cream
1 pound pappardelle

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it releases its juices and is almost cooked through, about 7 minutes. Add onion and cook until translucent, stirring occasionally, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream and bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes. Season to taste with salt and pepper.
  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a creamy sauce that coats pasta. Serve immediately.

Nutrition Facts : Calories 746 g, Fat 42 g, Fiber 3 g, Protein 33 g

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