This Pistachio Cream Sauce is a great sauce when you want something quick and light. It takes almost no time to make, and it may seem like it’s decadent and unique. But it is so easy to make, it may become your go-to on a summer night when you want to make a tasty bite. Paired with a simple salad, you have a meal fit for a king and yet quick, relatively cheap, and easy for the most basic peasant.
Pistachios originated in Central and Western Asia as early as 6000 BC. There is archeological evidence that the green nuts were harvested throughout the region, especially Syria and Northern Iraq. In about 35 AD pistachios were introduced to the Romans who brought them back to their vast empire. And from there Pistachios were cultivated in the dryer and hotter climates of the Mediterranean. These days Pistachios are grown in many parts of the world where there is a warm, dry climate, especially California New Mexico and Australia. Like me they hate humidity…lol
Some of the best pistachios grown are in the village of Bronte, in Sicily, are known as “Green Gold” and are prized all over the world. The volcanic soil and hot, dry conditions are perfect for growing Pistachios. If you can find them, they are extraordinary. Italians love their pistachios. You will find them in all sorts of dishes ranging from pastries and gelato to crunchy Arancino or risotto balls (I’d like to make these sometime soon!) and in Sicily they make this pistachio cream sauce served tossed with pasta and covered in Parmesan cheese. It is so delicious.
Here I’ve added some lemon and parsley to brighten this recipe up from the ones I had researched. This recipe really takes just mere minutes. Pistachio Cream Sauce is the perfect pasta dish for company or just a family dinner. I used fusuli Pasta but you could use fresh I’ve got a great recipe here. I hope you make this exciting and tasty pasta dish. Let me know in the comments below.
- 1 lb dried pasta or 1 ½ fresh
- 1 medium Vandalia onion finely chopped, or use yellow or red
- 1 cup. unsalted roasted pistachios
- 3 tablespoons olive oil
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup heavy cream
- 2 tablespoons finely chopped fresh parsley
- 1 pinch crushed red pepper
- salt
- fresh ground black pepper
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Bring a large pot of water to a boil, add a generous amount of salt when it has come to a boil.
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While the pot of water is heating up, pulse in a food processor or chop by hand the pistachios until very finely chopped. Do not over process if using a food processor, as it will become pistachio butter.
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When the water has heated and is boiling, add the salt and cook the pasta according to the directions on the package. If you are using fresh pasta, you can wait until the pasta sauce is almost finished before you cook the pasta as it only takes a minute or two.
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While the pasta is cooking, heat a large skillet to medium heat and sauté the onion with 2 tablespoons of the olive oil until soft and translucent but not browned.
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Add the pistachios, plus the remaining 1 tablespoon of the olive oil. Cook for 1-2 minutes but do not let the pistachios brown.
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when the pasta is cooked drain reserving 1/4 cup of the cooking liquid
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Add in the cream and a ¼ cup of the pasta cooking water, heat until the sauce come to a simmer.
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Add the lemon zest, juice, and crushed red pepper.
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Take off heat and add the parsley, and season with salt and pepper. You may not need much salt as the cooking liquid has salt in it as does the parmesan cheese.
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Toss the pasta with the sauce until well coated and serve with generous amounts of the grated parmesan cheese. And more chopped parsley and pistachios if desired
One thought on “Pistachio Cream Sauce is Decadant, Bright, and Easy”
This looks crazy amazing! Can’t wait to make it!
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