CRUDITES WITH PISTACHIO-PECORINO PESTO
The pesto for the crudites is also delicious spooned over steak.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 2h
Yield Makes 1 3/4 cups pesto
Number Of Ingredients 14
Steps:
- Pulse mint in a food processor until finely chopped. Add shallot, lemon juice, cheese, 3/4 teaspoon salt, 1/2 teaspoon pepper, and oil, and blend until well combined, about 45 seconds. Add pistachios, and pulse until combined but still chunky. Refrigerate 30 minutes and up to 1 day; bring to room temperature before serving.
- Bring a large pot of salted water to a boil. Add green beans; cook until barely tender and bright green, 2 to 3 minutes. Remove from water with a bamboo skimmer or a slotted spoon, and transfer to a bowl of ice water. Drain, and pat dry. Return water to a boil, and repeat with wax beans, then asparagus.
- Arrange crudites on a large platter; top with half the sauce. Serve remaining sauce on the side.
PISTACHIO-MINT PESTO
Give this fresh mint-and-pistachio pesto nuance with Pecorino-Romano and chopped green olives.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 9
Steps:
- Put the pistachios in a food processor and pulse until finely ground. Add the mint, garlic, lemon zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Pecorino-Romano and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the olives.
SICILIAN PASTA WITH CREAMY PISTACHIO SAUCE
One of the easiest pasta dishes you'll ever make, this Sicilian pasta with creamy pistachio sauce is ready in the time it takes to cook your pasta! A simple decadent pasta recipe made with chopped pistachio in a cream sauce along with sautéed pancetta that's creamy, crunchy, salty and oh so satisfying!
Provided by Nadia Fazio
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- Place the chopped pistachios in a dry pan and toast them until fragrant.
- Bring a large pot of salted water to a boil. Cook pasta until very al dente, about 2 minutes less than the suggested cooking time. Reserve some of the cooking water.
- Meanwhile, heat a skillet large enough to hold the pasta, on medium high heat. Add the cubed pancetta and cook, stirring, until it has rendered it's fat and is crisp, about 5 minutes. Transfer the pancetta to a bowl.
- Add the diced onion to the pan. Cook until soft, about 3 minutes. Stir in about 1/2 of the crushed pistachios and stir to coat.
- Pour in the cooking cream and cook on medium heat for 1 minute.
- Drain the pasta and add to the skillet. Stir in the reserved pancetta and toss to coat the pasta in the cream sauce.
- Add 2 tbsp. of grated cheese to create a creamier consistency. If the sauce is too thick, add a ladle or two of pasta water to thin it as necessary
- Serve immediately garnished with the remaining chopped pistachios and extra grated cheese at the table.
Nutrition Facts : Calories 1167 kcal, Carbohydrate 105 g, Protein 28 g, Fat 71 g, SaturatedFat 34 g, TransFat 1 g, Cholesterol 188 mg, Sodium 302 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 33 g, ServingSize 1 serving
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