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    You are in: Home / Recipes / Penne With Pistachios, Asparagus, and Cream Recipe
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    Penne With Pistachios, Asparagus, and Cream

    Penne With Pistachios, Asparagus, and Cream. Photo by threeovens

    1/1 Photo of Penne With Pistachios, Asparagus, and Cream

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    MsPia's Note:

    This recipe is from the great Italian chef, Mary Ann Esposito.(with a couple of little modifications)

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    Ingredients:

    Serves: 6

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Cook the asparagus in a stockpot in boiling salted water, uncovered, over medium-high heat until tender, about 3 minutes. Remove the asparagus, saving the water so the pasta can be prepared in the same pot.
    2. 2
      Sauté garlic in butter in a sauté pan over medium heat.
    3. 3
      Meanwhile start cooking the pasta, according to package directions.
    4. 4
      Add the asparagus and pepper.
    5. 5
      Increase heat to high and pour in the wine, stirring for about 1 minute. Reduce heat to medium.
    6. 6
      Pour the half and half and the cream over asparagus mixture and simmer for 2 minutes.
    7. 7
      Season with salt.
    8. 8
      When pasta is done, drain and return to pot.
    9. 9
      Combine asparagus sauce with pasta, stirring over medium heat.
    10. 10
      Add cheese, stirring until it melts; transfer to platter.
    11. 11
      Garnish with pistachio nuts and serve immediately.

    Ratings & Reviews:

    • on October 05, 2012

      55

      What a great meal for a weeknight! Comes together very quickly and tastes great. I used all half and half and used corkscrews instead of penne, but otherwise followed the recipe exactly. The pistachios added a fun touch. I'll enjoy this recipe again. Made for 123 Tag. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 28, 2012

      45

      This recipe comes together very quickly and is very good! I used olive oil instead of butter and all half and half.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 15, 2008

      55

      This recipe, which we found in a complimentary edition of Cuisine at Home, has become a household favorite. Instead of a combination of half and half and heavy cream, we use 1 1/4 cups of fat free half and half and use corn starch to thicken the sauce a little. We’ve used broccoli instead of asparagus, but prefer to use asparagus. The pistachios (we toast them) make the dish, though—it’d be bland without them! Edited to add: I made this with just plain half & half the other night, and chicken broth instead of wine--and I think I like it even better with the broth.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Penne With Pistachios, Asparagus, and Cream

    Serving Size: 1 (242 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 529.9
     
    Calories from Fat 208
    39%
    Total Fat 23.2 g
    35%
    Saturated Fat 12.1 g
    60%
    Cholesterol 56.1 mg
    18%
    Sodium 598.6 mg
    24%
    Total Carbohydrate 68.4 g
    22%
    Dietary Fiber 10.6 g
    42%
    Sugars 1.8 g
    7%
    Protein 13.6 g
    27%

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