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Category: Noodles / Pasta
Prep Time: Cook Time: Total Time:
1 lb penne, cooked al dente
1/3 cup whole shelled pistachio nuts
2 cups water
2 tbsp salt
1 lb thin asparagus, washed, woody ends removed and stalks cut into 3rds.
1/4 cup unsalted butter
1 large clove garlic, peeled and cut in half lengthwise
1/4 tsp ground white pepper
1/3 cup dry white wine
1/4 cup half-and-half and heavy cream
1/4 tsp ground white pepper
1/2 cup grated parmigiano-reggiano cheese
Preheat oven to 350. While the pasta is cooking, place the nuts in an aluminum pie plate and toast them in the oven for 5-7 minutes, watching carefully so they do not burn. Transfer to a cutting board and mince them; set aside.
Bring water to a boil in a pot; add 1/2 tsp salt and the asparagus. Cook, uncovered, over medium-high heat just until a knife tip is easily inserted into the asparagus, about 3 minutes. Drain and set aside.
In a saute pan, melt the butter and add the garlic, press on it with a wooden spoon to release its flavor. When the garlic starts to brown around the edges, remove and discard it.
Add the asparagus and pepper raise the heat to high and pour in the wine. Stir the mixture about 1 minute. Reduce the heat to medium and mix the half-and-half and heavy cream together and pour it over the asparagus mixture. Cook for 2 minutes; the sauce should be thick and velvety like heavy cream. Stir in the remaining 1 1/2 tsp salt.
After draining the cooked pasta, return it to the pot and pour the sauce over and stir carefully over low heat. Add the cheese and continue to stir until it melts. Transfer the pasta to a serving platter; sprinkle the nuts over the top and serve immediately. Serves 8
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PENNE WITH PISTACHIOS, ASPARAGUS AND CREAM
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Category: Noodles / Pasta
Prep Time: Cook Time: Total Time:
1 lb penne, cooked al dente
1/3 cup whole shelled pistachio nuts
2 cups water
2 tbsp salt
1 lb thin asparagus, washed, woody ends removed and stalks cut into 3rds.
1/4 cup unsalted butter
1 large clove garlic, peeled and cut in half lengthwise
1/4 tsp ground white pepper
1/3 cup dry white wine
1/4 cup half-and-half and heavy cream
1/4 tsp ground white pepper
1/2 cup grated parmigiano-reggiano cheese
Preheat oven to 350. While the pasta is cooking, place the nuts in an aluminum pie plate and toast them in the oven for 5-7 minutes, watching carefully so they do not burn. Transfer to a cutting board and mince them; set aside.
Bring water to a boil in a pot; add 1/2 tsp salt and the asparagus. Cook, uncovered, over medium-high heat just until a knife tip is easily inserted into the asparagus, about 3 minutes. Drain and set aside.
In a saute pan, melt the butter and add the garlic, press on it with a wooden spoon to release its flavor. When the garlic starts to brown around the edges, remove and discard it.
Add the asparagus and pepper raise the heat to high and pour in the wine. Stir the mixture about 1 minute. Reduce the heat to medium and mix the half-and-half and heavy cream together and pour it over the asparagus mixture. Cook for 2 minutes; the sauce should be thick and velvety like heavy cream. Stir in the remaining 1 1/2 tsp salt.
After draining the cooked pasta, return it to the pot and pour the sauce over and stir carefully over low heat. Add the cheese and continue to stir until it melts. Transfer the pasta to a serving platter; sprinkle the nuts over the top and serve immediately. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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