Penne With Pistachios, Asparagus, and Cream
Recipe: #13330
July 25, 2014
Categories: Penne, Italian Vegetarian, Wine, Vegetarian Dinner, Italian Dinner, more
"This recipe is from the great Italian chef, Mary Ann Esposito.(with a couple of little modifications)"
Original is 6 servings
Ingredients
Nutritional
- 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.
Tips
- Stockpot
- Sauté pan
1 Reviews
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