Pistachio Cream Sauce
A unique and tasty sauce that will complement almost any type of pasta. This easy to follow recipe will transport you right to the heart of Italy.
Equipment
- Frying Pan/Skillet
- Stovetop
- Measuring Equipment (Teaspoon/Tablespoon/Cup)
- Food Processor/Blender/Mortar
Ingredients
Pistachio Paste
- 90 Grams Shelled Unsalted Pistachio Nuts (3.2oz)
- 14 Grams Unsalted Butter (1 Tablespoon)
- 60 Grams Unsalted Butter, Melted (3 Tablespoons)
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Extra Virgin Olive Oil
Cream Sauce
- 1 Tablespoon Extra Virgin Olive Oil
- ½ White or Yellow Onion, Diced
- 1 Tablespoon Garlic, Minced
- 1 Cup Heavy Cream
- 50 Grams Parmesan Cheese, Grated
- 2 Teaspoons Salt
- 1 Teaspoon Black Pepper
- 1 Teaspoon Red Pepper Flakes (optional)
Instructions
Pistachio Paste
- Shell your pistachio nuts. If they are pre-salted, wash them under cold water to get rid of the salt. Dry them with a paper towel or cloth.
- In a skillet, melt one tablespoon of butter. Be careful not to burn the butter, as this will produce off tastes. Add the pistachio nuts and sauté for 2 to 3 minutes on medium heat.
- Add the sauté pistachio nuts to a food processor and get them finely chopped.
- While the food processor is cutting the nuts, use the skillet to melt the additional butter on low heat. Again, be careful not to burn the butter.
- Once it had been fully melted, add it to the food processor with a tablespoon of olive oil and lemon juice. Blend again until all the ingredients are well mixed. The pistachio paste should be smooth, with some tiny lumps of nuts. Set aside.
Cream Sauce
- It a skillet or pot, add the other tablespoon of extra virgin olive oil. Cook the onions on medium heat for about 10 minutes,until they turn translucent.
- Add the minced garlic and cook for another 2minutes.
- Add the heavy cream, cheese, salt, black pepper, and red pepper. Make sure ever thing gets mixed well together.
- Lastly, add the pistachio paste. Stir well to combine and cook on a low heat for 5 minutes.