← All recipes

Penne with Pistachios and Asparagus

Make Penne with Pistachios and Asparagus at home with Pistachio Nuts, Thin Asparagus Cut Into Thirds, Garlic Peeled And Halved Lengthwise, T Ground White Pepper, and Dry White Wine. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/3 cup
• 1 lb
• 1
• 1/4
• 1/3 cup
• 1 cup
• 1/4 cup
• 1 1/2
• 1 lb
• 1/2 cup

Method (preview)

1. 1

   Preheat oven to 350F.

2. 2

   Toast the nuts on a baking sheet for 5-7 min.; cool, chop, and set aside.

3. 3

   Cook the asparagus in a stock pot in boiling salted water, uncovered, over medium-high heat until tender, about 3 minutes.

4. 4

   Remove asparagus, saving the water so the pasta can be prepared in the same pot.

5. 5

   Saute garlic in butter in a saute pan over medium heat, pressing the garlic with a wooden spoon to release its flavor.

6. 6

   When the edges start to brown, remove and discard garlic.

7. 7

   Add the asparagus and pepper.

8. 8

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

9. 9

   Reduce heat to medium.

10. 10

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

11. 11

    Season with salt; keep warm while boiling the pasta.

12. 12

    Prepare penne (in asparagus water) according to package directions; drain and return to the pot.

13. 13

    Combine asparagus sauce with pasta, stirring over low heat.

14. 14

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

15. 15

    Garnish with pistachio nuts and serve immediately.