Pasta and pistachios. I don't know why I didn't think of this combo sooner. I recently had a bit of a pasta craving but I wasn't in the mood for a tomato or cream sauce. I also happened to have a bag of pistachios on hand so I decided why not make a pesto-like pistachio sauce? It was a total dinner win :)
1lb pasta of choice (I used buccatini)
1 cup pistachios, shells removed (measure nuts without shells)
2 Tbsp unsalted butter
1/2 cup extra virgin olive oil
1/4 cup half & half
1/2 cup grated Parmesan cheese
1/2 tsp garlic powder
Salt & Pepper
Pistachios, shells removed and toasted
Parmesan cheese, shaved
Preheat oven to 350 degrees. Place pistachios on a baking tray and toast in the oven for 5-10 minutes or until the nuts are fragrant. Remove from oven and set aside.
In a large pot, bring water to a boil. Add pasta and cook until al dente. Drain pasta and set aside in a large mixing bowl.
While the pasta is cooking, add the toasted pistachios and butter to a food processor and pulse until well combined. Slowly drizzle in the olive oil while the food processor is blending. Remove mixture from food processor and place in a medium bowl. Stir in the half & half, Parmesan cheese and garlic powder. Salt and pepper to taste.
Add the pistachio mixture to the pasta and toss to combine. When the pasta strands are evenly coated, plate up your servings and sprinkle each with toasted pistachios, Parmesan cheese and parsley.
Today I'm linking up with Deborah (Confessions of a Mother Runner) and Sarah (A Whisk and Two Wands) for Meatless Monday. Visit one or both of their sites for more delicious vegetarian recipes!
Tell me: What is your favorite way to eat pistachios?