Pasta with Garden-fresh Pistachio Cream Sauce

Pasta with Garden-fresh Pistachio Cream Sauce

 

Yield

2 servings

Ingredients

1 cup Cream or half-and-half

½ cup Tightly packed fresh basil leaves, chopped

¼ teaspoon Salt

⅛ teaspoon White pepper

¾ cup Coarsely chopped, natural American pistachios, divided

½ cup Carrots, cut into thin strips (1½ inch x ¼ inch)

½ cup Zucchini, cut into thin strips (1½ inch x ¼ inch)

½ pound Fettuccini, cooked

Instructions

Combine cream, basil, salt and pepper in 4-cup glass measure. Place in microwave; cook on MEDIUM (50% power) 15 minutes or until mixture is thickened and slightly reduced. Remove from oven; stir in ½ cup pistachios and set aside. Place 2 connected white paper towels on counter. Spoon carrots and zucchini directly over perforation in center. Fold over both sides and the ends to enclose vegetables. Place on microwave-safe plate, perforated side up. Pour ¼ cup water over towel to moisten. Place in microwave; cook on HIGH 2 minutes. Carefully pull open perforation. Add carrots and zucchini to cream sauce. Serve over hot cooked pasta and sprinkle with remaining pistachios.

More Recipes From This Chef

Shelled pistachios are the nutritional superstar in the filling and they’re part of the avocado lime crema too. One serving of pistachios has 6 grams of complete plant protein and 3 grams of fiber, and most of the fat is the better-for-you monounsaturated kind. You can serve these meatless-tacos with a colorful build-your-own toppings bar, including diced avocado, chopped cabbage, diced bell pepper, cilantro and mint leaves, salsa and shredded cheese.
This is a great product that showcases the pistachio at its best in my mind, green, savory and awesome texture. This simple crumb can be made in minutes and stored in a jar for later use. Simply brush your favorite meats or seafoods with egg then sprinkle with the American