Penne Al Pistachio

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Recipe courtesy of: Stephen Faccidomo
Photo credits: ​Noële Faccidomo

Ingredients: 

• 1 cup pistachio nuts unsalted and shelled*
• 1 onion finely chopped
• 3 tablespoons MOV Lemon Olive Oil
• 2 tablespoons butter or MOV Butter Olive Oil
• 1 slice prosciutto chopped (optional)
• 1 cup white wine
• 1 cup heavy cream
• Salt to taste
• I teaspoon NHHS Ground Black Pepper
• 1 pound Pappardelle’s Tomato Basil Penne or high quality traditional penne 

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Before

After

Directions:
Finely chop pistachios and set aside 1/4 cup for garnish.

In large skillet over medium heat, sauté onion in Lemon Olive Oil and butter.  
Add prosciutto and cook for 30 seconds to one minute (not crispy).
Add pistachios and toss to coat with ingredients in pan.
Add wine and cook for 3 minutes and then add heavy cream, salt, and pepper. 
Cook while stirring to reduce the cream, 3-4 minutes.

While preparing pistachio mixture, cook penne to al dente and retain 1 cup of pasta water. 
Add penne to pan with pistachio mixture and stir to coat penne. 
Add some or all of the retained pasta water as needed, if too dry.

Serve garnished with 1/4 reserved chopped pistachio nuts.

*Note:  You can rinse salted pistachio nuts if unsalted are not available. pat dry before using.

​​Enjoy!

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