Ingredients
- 1/3 cup pistachio nut, peeled
- 1 pound thin asparagus, cut into thirds
- 1/4 cup unsalted butter
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon white pepper
- 1/3 cup dry white wine
- 1 cup half-and-half
- 1/4 cup heavy cream
- 1 1/2 teaspoons kosher salt
- 1 pound dry penne pasta
- 1/2 cup parmesan cheese, freshly grated
How to Make
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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.
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Step 2: Sauté garlic in butter in a sauté pan over medium heat.
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Step 3: Meanwhile start cooking the pasta, according to package directions.
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Step 4: Add the asparagus and pepper.
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Step 5: Increase heat to high and pour in the wine, stirring for about 1 minute. Reduce heat to medium.
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Step 6: Pour the half and half and the cream over asparagus mixture and simmer for 2 minutes.
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Step 7: Season with salt.
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Step 8: When pasta is done, drain and return to pot.
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Step 9: Combine asparagus sauce with pasta, stirring over medium heat.
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Step 10: Add cheese, stirring until it melts; transfer to platter.
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Step 11: Garnish with pistachio nuts and serve immediately.
Tips & Variations
- Stockpot
- Sauté pan
We hope you enjoy this recipe!
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