Penne with Pistachios Asparagus and Cream
Elevate your pasta night with this luxurious Penne with Pistachios, Asparagus, and Cream—a dish that balances indulgence with freshness in every bite. Tender penne is coated in a velvety Parmesan cream sauce, accented by vibrant asparagus and the subtle crunch of chopped pistachios. A touch of lemon zest adds a bright, citrusy finish, while optional parsley provides a pop of color and aroma. This elegant yet easy-to-make recipe is ready in just 30 minutes, making it perfect for both weeknight dinners and special occasions. Pair it with a crisp white wine or sparkling water to complement the creamy, nutty flavors. With keywords like "penne pasta," "creamy pistachio sauce," and "quick pasta recipe," this dish is sure to be your next go-to favorite!
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Recipe Information
Ingredients
- 400 grams penne pasta
- 300 grams asparagus
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 100 grams shelled pistachios, roughly chopped
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
While the pasta is cooking, prepare the asparagus by trimming off the woody ends and cutting the spears into 2-inch pieces.
In a large skillet, heat the olive oil over medium heat. Add the asparagus and sauté for 4-5 minutes until tender but still crisp. Remove the asparagus from the skillet and set aside.
Add the butter to the same skillet and allow it to melt over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Pour the heavy cream into the skillet and bring to a gentle simmer. Stir in the grated Parmesan cheese and continue cooking for another 2-3 minutes, stirring frequently, until the sauce thickens slightly.
Add the cooked penne, sautéed asparagus, and half of the chopped pistachios to the skillet. Toss everything together to coat the pasta with the creamy sauce.
If the sauce is too thick, stir in a couple of tablespoons of the reserved pasta cooking water until you reach the desired consistency.
Season the pasta with salt, black pepper, and lemon zest. Toss again to combine.
Serve the pasta immediately, garnished with the remaining pistachios and fresh parsley, if desired.
Nutrition Facts
Calories |
3649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.0 g | 269% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3815 mg | 166% | |
| Total Carbohydrate | 337.0 g | 123% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 13.0 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1104 mg | 85% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 2562 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
