Pistachio Cream Pasta Recipe

Recipes
Written By Rita Fulsom

When most people hear about pistachio cream, they immediately think of desserts. and while pistachio is incredible in pastries (one of my fav’s) , it also has a delicious savoury side.

In Italy, particularly in the southern parts, pistachios are often incorporated into savoury dishes. Their rich, slightly sweet and nutty flavour pairs beautifully with pasta, cheeses, olive oil and cured meats ( have you seen the mortadella that has pistachio in it?)

Here is an easy way to incorporate pistachio cream into a pasta dish, make an ordinary weeknight dinner feel a little more like something you’d enjoy at a small trattoria in Italy.

Serves 2-3

Ingredients:

  • 250g of pasta (your choice, long pasta is my choice)

  • 3-4 tablespoons of pistachio cream

  • ½ cup freshly grated Parmigiano-Reggiano, plus extra for serving

  • ½ cup reserved pasta water

  • 1 tablespoon EVOO

  • freshly ground black pepper

  • a pinch of salt (if needed)

  • chopped pistachios to garnish (optional)

  • you can also add burrata or crispy pancetta, fresh basil leaf to garnish

Bring a large pot of salted water to a boil and cook your pasta until al dente, do not overcook!

In a large pan over low heat, add the pistachio cream along with a small splash of pasta water. Stir gently until the cream begins to loosen. Add the drained pasta directly to the pan followed by the parmigiano and olive oil. Toss everything together, gradually adding more pasta water until the sauce becomes smooth, glossy and beautifully creamy.

Finish with ground black pepper and taste before adding any additional salt.

Serve immediately with extra parmigiano, basil and chopped pistachios to garnish.

Buon appetito!

Rita Fulsom