Penne with Pistachios, Asparagus, and Cream (2)
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- 1/3 cup pistachio nut
- 1 lb asparagus, cut into thirds
- 1/4 cup unsalted butter
- 1 large garlic clove, peeled and cut in half
- 1/4 teaspoon fresh ground pepper
- 1/3 cup dry white wine
- 1 1/4 cups fat-free half-and-half
- 1/2 teaspoon jalepenochili pepper flakes or 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoons sea salt
- 1 lb dry penne pasta
- 1/2 cup parmigiano-reggiano cheese, freshly grated
- 1 Preheat oven to 350 degrees.
- 2 Toast the nuts on a baking sheet for 5-7 minutes; cool, chop and set aside.
- 3 Cook the asparagus in a stock pot in boiling salted water, uncovered, over medium high heat until tender, about 3 m inutes.
- 4 Remove asapargus saving the water so the pasta can be prepared in the same pot.
- 5 Saute garlic in butter in a saute pan over medium high heat, pressing the garlic with a wooden spoon to release its flavor. When the edges start to brown, remove and discard garlic.
- 6 Add the asparagus and ground pepper.
- 7 Increase the heat to high and pour in the wine, stirring for about 1 minute. Reduce the heat to medium.
- 8 Pour the half and half over asparagus mixture and simmer about 2 minutes. Season with salt; and jalepeno pepper flakes. Keep warm while boiling the pasta.
- 9 Prepare penne according to directions (in asparagus water.)Drain and return to pot.
- 10 Combine asparagus sauce with pasta, stirring over low heat.
- 11 Add cheese, stirring until it melts; transfer to a platter.
- 12 Garnish with pistachio nuts and serve immediately.
- Read more: http://www.food.com/recipe/penne-with-pistachios-asparagus-and-cream-190576#ixzz1QWM5z5vK
- Read more: http://www.food.com/recipe/penne-with-pistachios-asparagus-and-cream-190576#ixzz1QWLr7nla
This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.
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Penne with Pistachios, Asparagus, and Cream (2) Recipe at a Glance
- COURSE: Main Dishes