Pasta with Pistachio Cream

Pasta with pistachio cream is a delicious first course, typical of Sicilian cuisine, especially from the area of Bronte where the pistachios are famous for their excellent quality.

Ingredients

• 320 g of pasta of your choice (short shapes like penne, fusilli, or rigatoni work well)
• 150 g of unsalted pistachios
• 100 ml of cooking cream
• 50 g of grated Parmesan cheese
• 1 clove of garlic
• Salt to taste
• Pepper to taste (optional)
• Extra virgin olive oil
• Water (for pasta cooking)

Preparation

1. First, boil the necessary water to cook the pasta in a large pot. Add a pinch of salt once the water starts boiling and cook the pasta according to the package instructions to achieve an al dente texture.
2. Meanwhile, toast the pistachios in a non-stick pan for a few minutes, being careful not to burn them.
3. Move the toasted pistachios to a blender or food processor adding a drizzle of extra virgin olive oil and the clove of garlic (if desired); then blend until a cream is obtained.
4. Transfer the pistachio cream to a pan and add the cooking cream. Stir over low heat to blend the flavors. Season with salt and, if you like, pepper.
5. Drain the al dente pasta saving some of the cooking water and pour it into the pan with the pistachio cream. If the sauce is too thick, you can add a bit of the cooking water to make it creamier.
6. Add the grated Parmesan cheese and mix well to melt the cheese and combine the ingredients.
7. Serve hot and, if you wish, you can garnish with additional coarsely chopped pistachios for an extra touch of crunchiness.

Curiosity

Bronte pistachios have a DOP (Protected Designation of Origin) status and are renowned for their intense and unique flavor. This small community located on the slopes of Mount Etna accounts for about 1% of the world’s pistachio production, but their quality is invaluable. Using high-quality pistachios, such as those from Bronte, can really make a difference in the success of this pasta.