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.

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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