Penne With Pistachios, Asparagus, and Cream

Submitted by MsPia

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

 

• Ready In: 25mins
• Ingredients: 11
• Yields: 10 cups
• Serves: 6

ingredients

• 1⁄3 cup pistachio nut, peeled
• 1 lb thin asparagus, cut into thirds
• 1⁄4 cup unsalted butter
• 3 garlic cloves, thinly sliced
• 1⁄4 teaspoon white pepper
• 1⁄3 cup dry white wine
• 1 cup half-and-half
• 1⁄4 cup heavy cream
• 1 1⁄2 teaspoons kosher salt
• 1 lb dry penne pasta
• 1⁄2 cup parmesan cheese, freshly grated

directions

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

Reviews

[breezermom]

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!

 

[LucyS-D]

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

 

[anonymous23]

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.

 

[Manami]

Hi MsPia, have enjoyed this recipe for quite awhile now, it is a lovely tasting dish with wonderful ingredients. Instead of using raw garlic I used roasted garlic, I then used crushed red pepper flakes when I melted the butter, and used all half & half, & used a combination of parmesan cheese and romano. We enjoy it every time it is served. Thanks for sharing, Diane :)