Pistachio Cream Pasta
Elevate your pasta night with the luxurious flavors of Pistachio Cream Pasta, a creamy and decadent dish that is both simple to prepare and utterly impressive. This recipe blends the natural richness of finely ground pistachios with velvety heavy cream, creating a luscious, nutty sauce that clings perfectly to linguine or fettuccine. Freshly grated Parmesan cheese adds depth and a touch of umami, while sautéed garlic infuses the dish with an aromatic layer. A splash of reserved pasta water ensures a silky consistency, and a garnish of fresh basil leaves completes this gourmet-inspired meal. Ready in just 30 minutes, Pistachio Cream Pasta is an elegant yet approachable recipe perfect for date nights, special occasions, or whenever you’re craving something indulgently different.
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Recipe Information
Ingredients
- 250 grams Pasta (such as linguine or fettuccine)
- 100 grams Unsalted pistachios (shelled)
- 200 milliliters Heavy cream
- 2 units Garlic cloves
- 2 tablespoons Extra-virgin olive oil
- 50 grams Parmesan cheese (grated)
- to taste Salt
- to taste Black pepper
- 5 leaves Fresh basil leaves (optional, for garnish)
- 120 milliliters Pasta cooking water
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 120 milliliters of pasta cooking water before draining.
While the pasta cooks, place the unsalted pistachios in a food processor and pulse until finely ground. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the garlic cloves (minced) and sauté for 1-2 minutes until fragrant but not browned.
Lower the heat and stir in the ground pistachios, cooking for 1 minute to toast them lightly.
Pour in the heavy cream and stir until combined. Bring the mixture to a gentle simmer, then stir in the Parmesan cheese. Season with salt and black pepper to taste.
Add the reserved pasta cooking water a little at a time, stirring to achieve the desired sauce consistency.
Toss the cooked pasta in the skillet with the pistachio cream sauce until evenly coated. Adjust seasonings as needed.
Serve immediately, garnished with fresh basil leaves if desired.
Nutrition Facts
Calories |
2098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.9 g | 201% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3194 mg | 139% | |
| Total Carbohydrate | 112.6 g | 41% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 9.9 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 698 mg | 54% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1263 mg | 27% | |
*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.
