Penne With Pistachios, Asparagus, and Cream
July 25, 2014
"This recipe is from the great Italian chef, Mary Ann Esposito.(with a couple of little modifications)"
- Serving Size: 1 (239.4 g)
- Calories 574.3
- Total Fat - 20.4 g
- Saturated Fat - 11.5 g
- Cholesterol - 78.4 mg
- Sodium - 1760.7 mg
- Total Carbohydrate - 67.4 g
- Dietary Fiber - 8.5 g
- Sugars - 0.2 g
- Protein - 31 g
- Calcium - 149.6 mg
- Iron - 2.9 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.3 mg
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.
Tips & Variations
- Sauté pan