Penne With Pistachios, Asparagus, and Cream

Prep Time
Cook Time
Ready In

Recipe: #13330

July 25, 2014

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

Original is 6 servings


  • 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

Step by Step Method

Step 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.

Step 2

Sauté garlic in butter in a sauté pan over medium heat.

Step 3

Meanwhile start cooking the pasta, according to package directions.

Step 4

Add the asparagus and pepper.

Step 5

Increase heat to high and pour in the wine, stirring for about 1 minute. Reduce heat to medium.

Step 6

Pour the half and half and the cream over asparagus mixture and simmer for 2 minutes.

Step 7

Season with salt.

Step 8

When pasta is done, drain and return to pot.

Step 9

Combine asparagus sauce with pasta, stirring over medium heat.

Step 10

Add cheese, stirring until it melts; transfer to platter.

Step 11

Garnish with pistachio nuts and serve immediately.


  • Stockpot
  • Sauté pan

1 Reviews


This pasta is so delicious! I love the crunch of the pistachios, the creaminess of the sauce and the freshness of the first eating of asparagus! I used cassarecce pasta for the penne and did add a wee bit of cayenne and torn cooked chicken breast. Thank you Pia for sharing this definitely to be made again dinner. Made for Billboard Recipe Tag.


review by:
(13 Feb 2020)

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