Fettuccine with Pistachio Cream Sauce
 
 
Fettuccine with pistachio cream sauce is a rich and comforting meal that is dangerously easy to make - perfect for a weeknight or a special occasion.
Yield: 4-6 servings
Ingredients
  • 1 lb fettuccine
  • ½ cup toasted pistachio
  • ½ cup grated parmigiano reggiano cheese
  • 2 tbsp olive oil
  • 1 large shallot, minced
  • ½ cup white wine
  • 1½ cups heavy cream
  • smoked sea salt, to finish
Instructions
  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and set aside.
  2. Meanwhile, make the sauce. Combine the pistachios and cheese in the bowl of a food processor. Pulse until the pistachios are ground down to a flour consistency and the mixture resembles wet sand.
  3. Heat the olive oil in a deep skillet over medium heat. Add the onion to the pan and saute golden, about 4 minutes. Add in the wine and cook until it is evaporated, about 5 minutes.
  4. Set aside ¼ cup of the pistachio mixture to use as garnish. Add the remaining pistachio mixture to the pan along with the heavy cream. Stir to combine.
  5. Transfer the pasta to the skillet and toss to combine. Season to taste with the smoked sea salt.
  6. Divide among serving bowls and top with the reserved pistachio-cheese mixture before serving.
Notes
Recipe from NYT Cooking
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2023/02/fettuccine-with-pistachio-cream-sauce.html