Spagheti with Pistachio sauce

Ingredients

• 1 cup shelled pistachios (unsalted)
• 2 cloves garlic (minced)
• 1/2 cup grated Parmesan cheese
• 1/2 cup fresh basil leaves
• 1/2 cup fresh parsley leaves
• 1/4 cup extra-virgin olive oil (plus extra as needed)
• 1/2 cup heavy cream
• 1/2 lemon (juiced)
• Salt and pepper (to taste)
• 1 pound spaghetti (or any pasta of your choice)

Instructions

1. Prepare the Pistachios:
• If the pistachios have skins, you can remove them by blanching them in boiling water for about 1 minute, then draining and rubbing them with a towel. This step is optional but helps achieve a smoother sauce.
2. Blend the Sauce:
• In a food processor, combine the shelled pistachios, minced garlic, Parmesan cheese, basil, and parsley.
• Pulse until the mixture is coarsely ground.
3. Add Olive Oil:
• With the food processor running, slowly add the olive oil until the mixture becomes a smooth paste. You can adjust the amount of olive oil based on your desired consistency.
4. Add Cream and Lemon:
• Transfer the pistachio mixture to a bowl and stir in the heavy cream and lemon juice. Mix well until the sauce is creamy and well-combined.
• Season with salt and pepper to taste.
5. Cook the Pasta:
• In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente.
• Reserve 1 cup of pasta cooking water and drain the pasta.
6. Combine Pasta and Sauce:
• Return the drained pasta to the pot. Add the pistachio sauce and toss to coat the pasta evenly.
• If the sauce is too thick, gradually add the reserved pasta cooking water until you reach the desired consistency.
7. Serve:
• Divide the pistachio pasta among plates or bowls.
• Garnish with additional grated Parmesan cheese, chopped pistachios, and fresh herbs if desired.

Tips

• Flavor Variation: For a spicy kick, add a pinch of red pepper flakes to the sauce.
• Extra Creamy: For an even creamier sauce, increase the amount of heavy cream.
• Storage: The pistachio sauce can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently and add a splash of cream or pasta water to loosen it before serving.

• Adding Color:

  • Place a few cherry tomatoes or a lemon wedge on the side of the plate for a splash of color.
  • Optionally, drizzle a tiny bit of extra-virgin olive oil around the pasta for a glossy finish.

Enjoy your delicious pistachio spaghetti sauce, a unique and flavorful twist on a classic pasta dish!