Ingredients
- 1 lb Anna Penne Rigate
- 3/4 cup Pistachio Nuts, shelled
- 1 tbsp Butter
- 4 tbsp Melted Butter
- 1/2 tsp Bellino Minced Garlic
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tbsp Cento Fine Sicilian Sea Salt
- 1 tbsp Lemon Juice
- 1 cup Heavy Cream, warmed
- 1/2 cup Grated Parmesan Cheese, plus extra for topping
Directions
Cook pasta according to instructions on package, reserving ¼ cup of pasta water after draining. Rinse pistachio nuts in cold water and towel dry to remove excess salt. In a small skillet, melt 1 tablespoon butter and sauté pistachios for about 2 minutes. In a food processor or by hand, finely mince pistachios. Add the melted butter, garlic, oil, salt and lemon juice and mince until well blended. Transfer mixture back to skillet and over low heat, add cream and cheese. Stir continuously until all is combined, and immediately add drained pasta and mix thoroughly. For a thinner sauce, add reserved pasta water until desired consistency is reached. Top with parmesan cheese and serve immediately. Serves 4-6.
