Step 1

for the pistachio milk: soak the pistachios in 2 cups of water for at least 8 hours. Drain, and rinse.* If using a blender, blitz the nuts with 2 cups of water. Strain through a fine sieve, and set both the milk and pulp aside (separately). If using a juicer, place nuts in 2 cups of water, and ladle into the juicer. Set the milk and the pulp aside (separately). (Before starting, make sure your blender or your juicer can process nuts!)for the pasta: bring a large pot of water to boil, and salt well. Add the pasta and cook until al dente. Drain, and dump into a medium mixing bowl. Drizzle with a bit of olive oil, and sprinkle with parsley and a big pinch of salt. Toss to coat the pasta with the parsley.for the sauce: heat oil in a saute pan over medium heat until shimmering. Stir in the leeks and a big pinch of salt, and cook until the leeks are soft. Reduce heat to medium-low, and pour in the pistachio milk. Heat gently, mixing with the leeks. Add 1 tablespoon of the pistachio pulp, incorporating thoroughly into the milk. The sauce will begin to thicken. Add more pistachio pulp to reach the desired consistency. Remove the pan from heat.Plate the pasta and spoon and the sauce over the pasta. Garnish with minced parsley.

Step 2

Cher permalink April 1, 2013 Pistachio milk & cream – that’s one I haven’t tried yet. Another one to add to my list…I forgot today was April Fool’s – the joy of taking a vacation day; you don’t have to pay attention The Café Sucré Farine permalink April 2, 2013 What a beautiful and uniquely delicious sounding dish!