I wasn’t planning on posting today. Mostly because I figured I’d be having something boring and typical for dinner… until I saw this on Pinch My Salt. Farfalle with PISTACHIO CREAM SAUCE.
GET OUT OF FRIGGING TOWN! Pistachios… and cream?! Who is this and how does (s)he know my inner most desires? This was too good to be so easy. Great for a dinner-for-one but impressive and delicious enough to entertain with. It just doesn’t get any better.
Farfalle with Pistachio Cream Sauce
8oz Farfalle (about 5 cups uncooked) or Penne
1/2 medium yellow onion, diced fine
1/4-1/3 C unsalted pistachios, ground in a food processor/blender
1/2-3/4C heavy cream
Cayenne pepper, few pinches depending on taste
salt and pepper to taste
Parmigiano Reggiano to serve
Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente (my whole wheat farfalle took 10 minutes to become al dente). Strain and set aside.
While the pasta is cooking, heat some olive oil in a large saute pan. Add the diced onion and cook until just translucent. Don’t let it get brown. Add the ground pistachio and mix. If they are already like a paste, don’t add any more olive oil. If the mixture is still slightly dry, add just enough olive oil to make it into a paste. Add the cayenne pepper. Taste it and add salt to taste. I used salted pistachios so extra salt was not necessary.
Add the cream and let it reduce a little until it coats the back of a spoon.
Toss strained pasta and sauce together and serve with lots of fresh ground pepper, remaining 2tbsp of ground pistachios and Parmesan!
…and get ready to fall in love.
(I did not enjoy this. At all. Obviously.)