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)
![pistachio pasta](/images/thumbs/0002909_pasta_200.jpeg)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!