Saltiness of the
Parmesan and sweet nut flavor of the Pistachio really highlight the
bright fruit in this Barbera and cut through the acid. We enjoy very
much the ease of this recipe and of course the result. This is a creamy
buttery nutty dish that can be whipped up in the time it takes to boil
pasta. We put this sauce on a traditional noodle for all our gluten
lovers and also had it with Banza brand chickpea pasta. We could not
tell the difference. You can add in some lemon marinated chicken to add
in some protein, if you like, just be sure to grab the Barbera and
1 pound of your favorite pasta (we used rotini)
1 cup unsalted pistachios nuts, shelled
5 tbsp melted butter
3 large garlic gloves, roughly chopped
2 tbsp olive oil
1 cup heavy cream or half and half
3/4 cup grated Parmesan
a large pot of water to boil, salt and then add pasta and cook
according to package directions. While pasta is cooking, make the sauce.
a medium sized skillet, sauté pistachios for 2 minutes with 1
tablespoon butter. Add in the garlic, cook until fragrant. Transfer to
food processor and pulse until pistachios are finely minced. Add in the
remaining melted butter and olive oil and pulse until combined.
the nut mixture back to the skillet. Turn heat to low and add in heavy
cream, allow cream to warm for 2-3 minutes then add in the Parmesan.
Stir until well blended.
Drain pasta when aldente and add to the
sauce pan, or a serving bowl, and toss pasta to coat well. Sprinkle
with Parmesan and serve.