Creamy Penne Pasta with Pistachios and Asparagus
Delight your taste buds with this luxurious creamy penne pasta dish, featuring the delightful crunch of pistachios and the fresh flavor of asparagus. Inspired by the renowned Italian chef Mary Ann Esposito, this recipe takes traditional Italian flavors and elevates them with a rich sauce made from half-and-half and heavy cream, accented by white wine and sautéed garlic. Perfect for a family gathering or a special dinner, this dish serves six and is both satisfying and elegant.
6
Servings
N/A
Calories
11
Ingredients
Ingredients
Pistachios, peeled
1/3 cup (peeled)
Asparagus, thin
1 lb (cut into thirds)
Unsalted butter
1/4 cup (none)
Garlic cloves
3 (thinly sliced)
White pepper
1/4 teaspoon (none)
Dry white wine
1/3 cup (none)
Half-and-half
1 cup (none)
Heavy cream
1/4 cup (none)
Kosher salt
1 1/2 teaspoons (none)
Dry penne pasta
1 lb (none)
Parmesan cheese, freshly grated
1/2 cup (none)
Instructions
1
In a large stockpot, bring salted water to a boil. Cook the asparagus for about 3 minutes until tender, then remove from the pot, saving the water for cooking the pasta.
2
In a sauté pan, melt the unsalted butter over medium heat. Add the thinly sliced garlic and sauté until fragrant, about 1-2 minutes.
3
While the garlic is cooking, add the dry penne pasta to the boiling salted water and cook according to package directions until al dente.
4
Once the garlic is fragrant, add the cooked asparagus and white pepper to the sauté pan. Stir well to combine.
5
Increase the heat to high and pour in the dry white wine, allowing it to boil for about 1 minute while stirring until it reduces slightly. Lower the heat back to medium.
6
Pour the half-and-half and heavy cream into the asparagus mixture, letting it simmer for 2 minutes to thicken slightly. Season with kosher salt.
7
When the pasta is done, drain it and return it to the stockpot. Combine the asparagus sauce with the pasta, stirring over medium heat to ensure it is well coated.
8
Remove the pot from heat, and add the freshly grated parmesan cheese, stirring until it melts and creates a creamy sauce.
9
Transfer the pasta to a serving platter, garnish with the peeled pistachios, and serve immediately for a delightful meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this pasta dish?
The recipe is for Creamy Penne Pasta with Pistachios and Asparagus.
Who inspired this recipe?
This dish is inspired by the renowned Italian chef Mary Ann Esposito.
How many people does this recipe serve?
This recipe serves 6 people.
Is this pasta dish suitable for vegetarians?
Yes, this dish is categorized as vegetarian.
What type of pasta is recommended for this recipe?
The recipe calls for 1 lb of dry penne pasta.
How should the asparagus be prepared?
The asparagus should be thin and cut into thirds.
How long should the asparagus be boiled?
The asparagus should be cooked for about 3 minutes until tender.
What should I do with the water used to boil the asparagus?
You should save the water for cooking the pasta.
How should the garlic be prepared?
Three garlic cloves should be thinly sliced.
How long do you sauté the garlic?
Sauté the garlic in butter for 1-2 minutes until fragrant.
What kind of wine is used in the sauce?
The recipe uses 1/3 cup of dry white wine.
How long should the white wine be boiled?
The wine should boil for about 1 minute on high heat until it reduces slightly.
What makes the sauce creamy?
The creaminess comes from a combination of half-and-half and heavy cream.
How long should the cream mixture simmer?
The cream mixture should simmer for 2 minutes to thicken slightly.
What type of cheese is used in this dish?
The recipe uses 1/2 cup of freshly grated parmesan cheese.
When do I add the parmesan cheese?
Add the parmesan cheese after removing the pot from the heat, stirring until it melts into a creamy sauce.
How are the pistachios prepared for the garnish?
The pistachios should be peeled before being added as a garnish.
How much pistachio is needed for the recipe?
You will need 1/3 cup of peeled pistachios.
What type of salt is used?
The recipe specifies 1 1/2 teaspoons of kosher salt.
What kind of pepper is used to season the dish?
The recipe calls for 1/4 teaspoon of white pepper.
What is the recommended pasta texture?
The penne pasta should be cooked according to package directions until al dente.
How much butter is used in the sauce?
The recipe uses 1/4 cup of unsalted butter.
How much heavy cream is required?
The recipe requires 1/4 cup of heavy cream.
How much half-and-half is used?
The recipe uses 1 cup of half-and-half.
When is the salt added to the sauce?
Season with kosher salt after adding the half-and-half and heavy cream to the pan.
What is the total number of ingredients in this recipe?
There are 11 ingredients in total.
How is the dish described in terms of flavor?
It is described as luxurious, featuring a crunch from pistachios and the fresh flavor of asparagus.
What type of pot is used to cook the asparagus and pasta?
A large stockpot is used for boiling both the asparagus and the pasta.
When should the pasta be served?
The pasta should be served immediately after transferring it to a serving platter and garnishing with pistachios.
Is there any sugar in this recipe?
No, based on the ingredient list, there is no added sugar.