Pasta with Garden-fresh Pistachio Cream Sauce

Pasta with Garden-fresh Pistachio Cream Sauce



2 servings


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


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

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
Just like your favorite coconut macaroons, these have all the chewey, gooey crispy texture you’ve grown to love but with all the nutrition that comes with eating green American Pistachios. Just mix and bake and you’re golden… well, green.