This Pistachio cream sauce is thick slightly sweet and beautifully creamy. You can use any type of pasta although I prefer to use Linguine, Fettuccine, or Spaghetti. I have also added sliced chicken into this dish as well.
1 Cup Pistachios Shelled (unsalted)
500 Ml Cream 10%
2 cloves Garlic (minced)
1/2 Tsp Black pepper
150 G Ricotta
1/4 Cup Parmesan Cheese (grated)
1 Tsp Salt
2 Tsp Brown Sugar (packed)
1 Cup Vegetable Stalk
Cherry Tomatoes (halved)
400 G Fresh Pasta
Toast the pistachio in 2 Tbsp of olive oil for approximately 5 min on med heat-stir constantly.
Add cream, garlic and pepper. Simmer on med heat for approximately 20 min or until nuts are soft
Using a hand-held electric blender puree the cream and nut mixture until a smooth consistency is achieved.
Stir in vegetable stalk, ricotta, grated parmesan and brown sugar.
Simmer on low heat, continue string so not to stick to the bottom of the pot.
In a medium frying pan add 1 Tbsp of olive oil add halved cherry tomatoes and cook on high heat string constantly for approximately 3 minutes to soften and heat the tomatoes.
Stir the heated tomatoes into the cream sauce.
In a large pot, boil lightly salted water and add 400 grams of fresh pasta.
While pasta is cooking, lightly chop approximately a handful of fresh basil.
Once pasta is cooked, drain and place in original large pot.
Pour cream sauce with tomatoes over pasta and stir in freshly chopped basil.