John Myers
Pasta with Pistachio Cream Sauce
The perfect pasta with pistachio cream sauce recipe with a picture and simple step-by-step instructions.
- 250 g Macaroni
- 4 tablespoon Ground pistachios
- 1 Sprig of basil
- 2 Shallots
- 1 Garlic clove chopped
- 100 Milliliters White wine dry
- 250 Milliliters Oat cream
- 0,5 Red peppers
- 0,5 tablespoon Lime juice
- 1 tablespoon Ground pecorino cheese
- 2 tablespoon Extra virgin olive oil
- 6 Cherry tomatoes with panicle
- 4 tablespoon Pasta water
- Pluck the leaves from the sprig of basil and cut into small pieces. Roast in a coated saucepan without fat until they start to smell. Roast the pistachio nuts too until they start to smell.
- Reduce the heat and add the chopped shallots. Steam with a little vegetable fat until translucent. Cut the peppers into rings and add them. Add the garlic, lime juice, wine, and oat cream.
- Let simmer for 15 minutes.
- In the meantime, cook the pasta according to the instructions on the packet.
- Drain the pasta and add four tablespoons of pasta water and olive oil to the sauce. Add the sliced tomatoes. Season the sauce with salt and pepper and add a tablespoon of pecorino cheese.
- Turn off the heat and add the pasta to the sauce. Let it steep for 2-3 minutes.
- Serve the pasta with a little pecorino cheese and rocket.
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