Ingredients
Equipment
Method
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.