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    Spagheti with Pistachio sauce

    Ingredients

    • 1 cup shelled pistachios (unsalted)
    • 2 cloves garlic (minced)
    • 1/2 cup grated Parmesan cheese
    • 1/2 cup fresh basil leaves
    • 1/2 cup fresh parsley leaves
    • 1/4 cup extra-virgin olive oil (plus extra as needed)
    • 1/2 cup heavy cream
    • 1/2 lemon (juiced)
    • Salt and pepper (to taste)
    • 1 pound spaghetti (or any pasta of your choice)

    pistachio pasta

    Instructions

    1. Prepare the Pistachios:
      • If the pistachios have skins, you can remove them by blanching them in boiling water for about 1 minute, then draining and rubbing them with a towel. This step is optional but helps achieve a smoother sauce.
    2. Blend the Sauce:
      • In a food processor, combine the shelled pistachios, minced garlic, Parmesan cheese, basil, and parsley.
      • Pulse until the mixture is coarsely ground.
    3. Add Olive Oil:
      • With the food processor running, slowly add the olive oil until the mixture becomes a smooth paste. You can adjust the amount of olive oil based on your desired consistency.
    4. Add Cream and Lemon:
      • Transfer the pistachio mixture to a bowl and stir in the heavy cream and lemon juice. Mix well until the sauce is creamy and well-combined.
      • Season with salt and pepper to taste.
    5. Cook the Pasta:
      • In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente.
      • Reserve 1 cup of pasta cooking water and drain the pasta.
    6. Combine Pasta and Sauce:
      • Return the drained pasta to the pot. Add the pistachio sauce and toss to coat the pasta evenly.
      • If the sauce is too thick, gradually add the reserved pasta cooking water until you reach the desired consistency.
    7. Serve:
      • Divide the pistachio pasta among plates or bowls.
      • Garnish with additional grated Parmesan cheese, chopped pistachios, and fresh herbs if desired.

    Tips

    • Flavor Variation: For a spicy kick, add a pinch of red pepper flakes to the sauce.
    • Extra Creamy: For an even creamier sauce, increase the amount of heavy cream.
    • Storage: The pistachio sauce can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently and add a splash of cream or pasta water to loosen it before serving.
    • Adding Color:

      • Place a few cherry tomatoes or a lemon wedge on the side of the plate for a splash of color.
      • Optionally, drizzle a tiny bit of extra-virgin olive oil around the pasta for a glossy finish.

    Enjoy your delicious pistachio spaghetti sauce, a unique and flavorful twist on a classic pasta dish!