Pistachio Alfredo

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 enjoy.

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

Bring 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.

In 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.

Transfer 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.