Description
This creamy Pistachio Pasta Sauce is a delightful and unique twist on traditional pasta dishes. Combining the nutty flavor of pistachios with fresh basil, lemon juice, and a rich double cream base, this sauce pairs perfectly with al dente pasta. Garnished with rocket salad and Parmesan cheese, it offers a fresh, indulgent, and visually appealing meal that can be prepared in just 20 minutes, serving four.
Ingredients
Pasta
- 250 g (8.8 oz) pasta
Sauce
- 1 tablespoon olive oil
- 20 g (1 tablespoon) unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- Juice of 1 lemon
- 100 g (3.5 oz) pistachio kernels, chopped in a food processor + some extra pistachios for garnishing, chopped with a knife
- 200 ml (1 cup) double cream
- 6 basil leaves, roughly shredded
- 30 g (1/4 cup) grated parmesan (or vegetarian hard cheese)
- Rocket salad (arugula), a handful
Instructions
- Cook the pasta: Bring a large pot of water to a boil, salt it generously, and cook the pasta al dente according to the package instructions. Before draining, reserve some pasta water to adjust the sauce consistency if needed.
- Prepare the base of the sauce: Heat the olive oil in a large, deep skillet over medium heat and melt the unsalted butter in it. Add the finely chopped onion and sauté for 3 to 4 minutes until it is slightly softened and translucent.
- Add garlic and liquids: Stir in the finely chopped garlic and cook for another minute until fragrant. Then, add the lemon juice, the chopped pistachio kernels, and the double cream to the skillet.
- Simmer the sauce: Lower the heat and let the sauce simmer gently for 1 to 2 minutes until it thickens slightly. Stir in the shredded fresh basil leaves to infuse their aroma into the sauce.
- Combine pasta and sauce: Transfer the drained pasta directly into the skillet with the sauce. Stir well to coat the pasta evenly. If the sauce appears too thick, add a dash of the reserved pasta water to achieve a creamy consistency.
- Finish and serve: Stir in the grated Parmesan cheese and the rocket salad, seasoning to taste with salt and pepper if desired. Garnish with extra chopped pistachios for added texture and serve immediately while warm.
Notes
- You can replace double cream with heavy cream or half-and-half for a lighter version, but the sauce will be less rich.
- For a vegetarian option, ensure the Parmesan cheese used is free from animal rennet or substitute with a suitable vegetarian hard cheese.
- Reserve some pasta water before draining the pasta to adjust the sauce consistency perfectly.
- This dish is best served fresh to enjoy the crispness of the rocket and the creamy sauce.
- Chopping some pistachios by hand for garnish adds a nice texture contrast.
