Pistachio Pasta
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- linguine (as much as you would like)
- oil (for frying)
- 3 -4 garlic cloves, chopped
- 1 white onion, chopped
- finely chopped pistachios, shells removed (I used about 1/3 cup)
- prepared pesto sauce (optional)
directions
- Prepare linguini using package instructions.
- Meanwhile, heat oil in a nonstick pan.
- Fry garlic and pistachios until garlic is brown and pistachios are tender (they may look burned, but don't worry -- they don't taste burned).
- Add onion to pan.
- Fry onion until tender.
- Add ingredients in pan to linguini.
- I added some prepared pesto sauce from a jar, but I think that a little olive oil and some shredded romano or parmesan cheese would be really good as well!
- I also added crushed black pepper.
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Reviews
-
Wow, what a wonderful surprise! My other half and I have "swapped roles" this week so I'm on washing up and he's on dinner. He has free reign over the menu and picked this little winner to make last night. I have to say, I was dubious to begin with (not being accustomed to nuts with pasta) but this was really good. The flavours came together wonderfully and it was spot on. He stirred through 2tbsp pesto at the end which finished it off nicely. My only comments would be that a quoted amount of pesto would be helpful (I had to advise him of how much to use) and also the pistachios were a nightmare to shell, but that's hardly the recipe's fault! Delicious and we'll definitely be having it again! Thanks!
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Super idea! I also had a bunch of pistachios that I had no idea what to do with. Their quality was iffy, so I didn't want to put them in a cookie... I used dried onion flakes since I was out of onions and I fried the ingredients in olive oil. I also added Classico pesto sauce and some parmesan. SO yummy! I usually prefer a hearty beef/tomato sauce with my pasta and rarely make pesto, but I definitely will make this on a regular basis. Thanks!
RECIPE SUBMITTED BY
spatchcock
United States
bok bok, bok bok bok bok.