Try this Farfalle with Pistachio Cream Sauce recipe, or contribute your own.
Suggest a better descriptionBring pot of salted water to boil, can also use olive oil or pepper flavored olive oil for a some punch. Chop the over and grind the pistachio's. Add pasta and boil al dente.
While past is cooking, begin sauce. Heat olive oil in medium saute pan, add onion and cook until translucent but not browned. Add pistachio's and enough oil to moisten them (if needed). It should be a paste-like consistency. Cook, stirring, over medium heat for about one minute (do not let the pistachio's take on any color). Add cream, stir until heated through, then remove from heat. Add a pinch of crushed red pepper, black pepper and plenty of salt to taste.
When pasta is ready, drain well and then add to the saute pan with the sauce. Toss well to coat and serve immediately with lots of fresh grated Parmigiano Reggiano.
I use a lot more olive oil and plenty of salt.
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Serving Size: 1 Serving (73g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 62 | ||
Calories from Fat: 46 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 327.6mg | 11 % | |
Potassium 95.8mg | 3 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 2g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database 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: 62
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