Parpadelle With Pistachio Cream Sauce Recipes

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FARFALLE WITH PISTACHIO CREAM SAUCE



Farfalle with Pistachio Cream Sauce image

Provided by Nicole Cross

Categories     Main Courses

Time 30m

Number Of Ingredients 8

8 ounces farfalle or penne pasta
1/2 medium white or yellow onion, chopped
1/4 C. ground pistachios (unsalted nuts, ground in a blender or food processor)
2 tablespoons olive oil (plus a little extra)
1/2 - 3/4 C. heavy cream (according to taste)
crushed red pepper, to taste
salt, to taste
fresh ground black pepper, to taste

Steps:

  • 1. Bring a pot of salted water to boil. 2. In the meantime, chop onion and grind the pistachios in a food processor until the pieces are very small but not completely uniform. Add pasta to water and boil according to package directions. 3. While pasta is cooking, begin sauce: heat olive oil in a medium saute pan, add onion and cook until translucent but not browned. 4. Add pistachios and enough oil to moisten them (if needed). It should be a paste-like consistency. Cook, stirring, over medium heat for about one minute (do not let the pistachios take on any color). 5. Add cream, stir until heated through, then remove from heat. Add a pinch of crushed red pepper, black pepper and plenty of salt to taste. 6. When pasta is al dente, drain well then add to the saute pan with the sauce. Toss well to coat and serve immediately with lots of fresh grated Parmigiano Reggiano.

Nutrition Facts : Calories 326 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 186 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

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

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