Imagine twirling your fork into a plate of perfectly cooked farfalle, each bow-tie pasta generously coated in a luxurious, velvety pistachio cream sauce that promises to tantalize your taste buds. This Italian-inspired recipe is not just a meal; it's a culinary journey that transforms simple ingredients into an extraordinary dining experience. Whether you're a home cook looking to impress or a pasta enthusiast seeking a new flavor adventure, this Farfalle with Pistachio Cream Sauce will elevate your cooking game and transport you straight to the heart of Italian cuisine.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz farfalle pasta
- 1 cup heavy cream
- 1/2 cup shelled pistachios, chopped
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by bringing a large pot of salted water to a rolling boil. The water should taste like sea water to properly season the pasta.
- While the water is heating, toast the chopped pistachios in a dry skillet over medium heat for 3-4 minutes, stirring constantly to prevent burning. The nuts should become fragrant and lightly golden. Remove from heat and set aside.
- Add the farfalle pasta to the boiling water and cook according to package instructions, typically 8-10 minutes, until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add heavy cream and bring to a gentle simmer, reducing heat to prevent boiling.
- Stir in most of the toasted pistachios, reserving some for garnish. Add grated Parmesan cheese and whisk until the sauce is smooth and slightly thickened.
- Season the cream sauce with salt and freshly ground black pepper to taste. If the sauce seems too thick, gradually add reserved pasta water to reach desired consistency.
- Drain the pasta and add directly to the pistachio cream sauce, tossing gently to coat each farfalle completely.
- Plate the pasta, garnish with remaining toasted pistachios and fresh basil leaves. Serve immediately while hot.
Tips
- Always salt your pasta water generously - it should taste like the sea to properly season your pasta from within.
- Toast pistachios carefully: Watch them closely and stir constantly to prevent burning, as they can go from perfectly golden to burnt in seconds.
- Reserve pasta water before draining - this starchy liquid is a secret weapon for adjusting sauce consistency and helping the sauce cling to pasta.
- Use freshly grated Parmesan for the smoothest, most flavorful cream sauce.
- Serve immediately to enjoy the sauce at its creamiest and the pasta at its most tender.
- For a gourmet touch, use high-quality, unsalted pistachios and control the salt level yourself.
- If you want extra richness, you can add a small pat of butter to the cream sauce just before adding the pasta.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 55g
Protein: 22g
Fat: 42g
Saturated Fat: 18g
Cholesterol: 90mg
