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April seemed two months long, May seemed two weeks long, and
here we are in June. Need I tell you that I am perpetually confused? Honestly,
I have no idea what day it is, least of all month. Saturday morning, when I
took a look at my June calendar, I was shocked to see that, on the second, I
had an appointment with my tax preparer. I was pretty busy over the weekend, as
you can imagine. When I got home after the appointment, the last thing I wanted
to do was cook (although, truth be told, I haven’t much been in the mood for it
anyway). So, I was looking for something that would be tasty, satisfying, and
on the table in 30 minutes. This was it! You can make it easy on yourself, and
use absolutely any kind of pasta. While the pasta cooks, you make the sauce,
and, oh, what deliciousness! The toasted pistachios give this a wonderful
richness. Keep this in mind for your vegetarian friends or Meatless Monday.
It’s a winner!
Ziti with Pistachio Cream Sauce
8 oz. ziti (or pasta of your choice)
¾ c. shelled pistachios
5 T. butter, divided
½ t. salt, or to taste
2 T. freshly squeezed lemon juice
1 c. heavy cream, warmed
½ c. freshly grated Parmesan
Bring a large pot of water to a boil. Add a heaping tablespoon
of salt, then add pasta, and cook according to “al dente” directions on box.
While the pasta is cooking, make the sauce. In a 9” sauté pan, melt 1 tablespoon of the butter. Sauté the pistachios for 2 to 3 minutes. Transfer pistachios to a food processor (I used my mini ninja), and pulse until minced. Remove 1 tablespoon for garnish. Melt the 4 tablespoons of remaining butter, and add to the food processor, along with garlic, oil, salt, and lemon juice. Pulse again until thoroughly blended.
While the pasta is cooking, make the sauce. In a 9” sauté pan, melt 1 tablespoon of the butter. Sauté the pistachios for 2 to 3 minutes. Transfer pistachios to a food processor (I used my mini ninja), and pulse until minced. Remove 1 tablespoon for garnish. Melt the 4 tablespoons of remaining butter, and add to the food processor, along with garlic, oil, salt, and lemon juice. Pulse again until thoroughly blended.
Pour the nut mixture back into the sauté pan, turn the heat to low, and add the warmed heavy cream and Parmesan cheese. Stir occasionally while pasta finishes cooking.
When pasta has finished cooking, reserve 1/2 cup of the pasta water, drain the
pasta, and immediately add to the sauté pan, tossing well to coat. Add pasta
water, a little at a time, until desired creaminess is reached. Serve
immediately garnished with reserved pistachios and a sprinkling of Parmesan
cheese.
Heartily serves two, lightly serves four.
