I have been enamored of simple Italian preparations lately – the really traditional ones. Take this one for instance. Onion, pistachios, cream and cheese. Just basic stuff, but amazingly delicious and satisfying!
Use whole wheat pasta if you can, it has a slightly nutty flavor and really holds up to the pistachios and cream. I purposely only made 1/2 a pound of pasta because I knew I would easily eat it all in one setting, given the chance.
Part of the reason I have been making easy to prepare dishes lately is because I have been a bit pre-occupied looking for a new place to live. Happily, I have found a great new home, 4 blocks from the beach in Santa Monica. But the best part is there is an empty lot next to my house, owned by my landlord, and available to me to garden. Finally! I can grow my veggies and herbs. The house is almost immaterial to my need/desire/joy over having a garden again. So be forewarned, the garden will become a regular presence on my blog. I am so excited!
I am sending this over to Ruth of Once Upon a Feast – Every Kitchen Tells its Stories for Presto Pasta Night’s fourth year anniversary. Definitely come by on March 4 to check out the round up, it is guaranteed to be a huge one1
Fusilli with Pistachio Cream Sauce
based on this recipe
1/2 lb whole wheat fusilli
1/2 cup onion, minced
3 tablespoons olive oil, separated
1/4 cup pistachios, minced fine
1/2 cup cream or half and half
2/3 cup pecorino romano, grated
Bring large pot of salted water to boil. Meanwhile, saute onion until translucent in 2 tablespoons olive oil. Add pistachios and 1 tablespoon olive oil and cook until it becomes a paste. Cook 2 minutes until paste softens. Add cream and cook few minutes until heated through. Remove from heat. Once pasta is cooked al dente, drain and add to pan with sauce and toss well. Add cheese and pepper and toss well.
Recipes currently inspiring me: