pistachio pasta

Pistachio Pasta (Pasta al Pistacchio) has a delicious creamy Sicilian pistachio sauce. Ready in just 10 minutes!

Creamy Pistachio Pasta

oz (350 grams) pasta (I used tagliatelle)

olive oil

butter

onion (chopped)

garlic (chopped)

(40 grams)

(200 milliliters) heavy cream (double cream)

Salt and pepper

Pasta

Cook the pasta according to packet instructions.

Sauté

Meanwhile, in a large sauté pan over a medium heat, fry the onion in the oil and butter until soft, but not brown. Add the garlic and the pistachios and fry for 2 minutes or until fragrant.

Process

Transfer to a food processor and blitz until crumbly.

Heat

Return the mixture to the pan and add the cream, salt and pepper. Heat through and add the cooked drained pasta. Gently mix then transfer to serving plates.

Serve

Lightly crush the remaining pistachios and serve on top of the pasta.

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Pistachio Pasta (Pasta al Pistacchio) has a delicious creamy Sicilian pistachio sauce. It requires only 5 simple ingredients and takes just 10 minutes to make!

Pasta with Pistachio Sauce

Tagliatelle pasta tossed in a creamy pistachio sauce made with garlic, basil, Pecorino Romano and topped with salty, crispy guanciale. This beautiful and comforting dish is so easy to make and ready in under 30 minutes.

Creamy Pistachio Pasta with Crispy Guanciale

pistachios

(10 grams) fresh basil

garlic

(30 grams) Pecorino Romano (, finely grated)

extra virgin olive oil

salt and pepper

oz (400 grams) pasta (we used tagliatelle)

3.5 oz (100 grams) Guanciale (can also use pancetta)

(225 milliliters) heavy cream

(25 grams) Parmigiano Reggiano (, finely grated)

Bring a large pot of water to a boil and salt it well.

Meanwhile, put all ingredients for the pesto in a bowl and blitz to a smooth paste using an immersion blender. Season with a pinch of salt and pepper and set aside.

Trim the tough skin and grainy seasoning from the Guanciale then cut it into strips. Using a large pan, fry the guanciale until golden and crispy. Do this on a medium-low heat and don’t let it burn or it’ll turn bitter.

Remove the crispy Guanciale to a plate and pour any remaining fat into a separate ramekin to discard later.

Add your pasta to the boiling water and cook until al dente.

Meanwhile, add the cream to the same pan you cooked the guanciale in and bring to a simmer. Turn the heat right down and add the Parmigiano Reggiano and pinch of salt and pepper. Stir until melted then turn off the heat.

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Top 2 pistachio pasta recipes from across the web

The most viewed pistachio pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Pistachio Pasta

Creamy Pistachio Pasta with Crispy ...

The most viewed pistachio pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine