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A lightened up pistachio cream sauce over pasta.
Bring a large pot of water to boil, and cook pasta as directed. Reserve 1 cup of cooking liquid.
In a large skillet melt 1 tablespoon of butter. Saute pistachios, onion, and garlic, until onions are soft and translucent. Transfer to a food processor or blender. Blend until coarse.
Melt remaining 2 tablespoons of butter. Add butter, olive oil, salt, pepper, crushed red pepper, and lemon juice; pulse until combined. Return to skillet, add evaporated milk. Heat on low and allow to steep for 10 minutes. Do not bring to a boil.
Toss together pasta, Parmesan cheese, and cream mixture. Add reserved cooking liquid as needed to make a creamy sauce. Garnish with additional pistachios, and serve with additional Parmesan cheese if desired.
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Lizzy @ TheyCallMeSaucy.com on 3.16.2012
This look’s delicious, can’t wait to try!