"This recipe is from the great Italian chef, Mary Ann Esposito.(with a couple of little modifications)"
pistachio nut, peeled
thin asparagus, cut into thirds
garlic cloves, thinly sliced
dry white wine
1 1/2 teaspoons
dry penne pasta
parmesan cheese, freshly grated
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.
Sauté garlic in butter in a sauté pan over medium heat.
Meanwhile start cooking the pasta, according to package directions.
Add the asparagus and pepper.
Increase heat to high and pour in the wine, stirring for about 1 minute. Reduce heat to medium.
Pour the half and half and the cream over asparagus mixture and simmer for 2 minutes.
Season with salt.
When pasta is done, drain and return to pot.
Combine asparagus sauce with pasta, stirring over medium heat.
Add cheese, stirring until it melts; transfer to platter.
Garnish with pistachio nuts and serve immediately.
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Penne With Pistachios, Asparagus, and Cream (cont.)