Bring a large pot of water with extra virgin olive oil and salt to taste, to a boil. Add bow tie pasta and continue to boil.
Mince shallots and garlic and place in a pan. Add olive oil and cook over medium heat 3 to 4 minutes until the shallots are soft. Add crushed pistachios and blend in thoroughly for about a minute. It is important to not let the pistachios brown. Add cream and bring to simmer for 1 to 2 minutes. Salt and pepper to taste.
Continue to taste pasta until it is aldente to your taste. Once cooked strain and return to pan. Add sauce and stir thoroughly.
Once plated, sprinkle plate with crushed pistachios.
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 620 (79%)|
|Amt Per Serving||% DV|
|Total Fat 68.9g||92 %|
|Saturated Fat 36.3g||182 %|
|Monounsaturated Fat 23.1g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 151.2mg||47 %|
|Sodium 351.2mg||12 %|
|Potassium 355mg||9 %|
|Total Carbohydrate 38g||11 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 33.5g|
|Protein 11.2g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 789
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