Pasta with Pistachio Sauce and Prawns

Irresistible taste, easily cooked.

1y ago

Perhaps I'm a bit ignorant, but I never noticed that you can mix nuts with pasta to a delicious dish. I saw it in a restaurant on the menue and ordered immediately.

The owner told me they came from Sicily and their family has a lot of pistachio trees there. So they are able to serve their guests a pistachio sauce in autumn and winter - until the harvest is depleted.

The noodles were delicious so I tried to cook this sauce at home.

I used prawns, but of course you can keep the sauce vegetarian. Just drop the prawns.

Pasta with Pistachio Sauce and Prawns

Prep time15min
Cook time20min
Total time35min
MealLunch / Dinner


  • 500g pasta
  • ca. 150g pistachios with shells
  • 200g small prawns
  • 1 spring onion - sliced
  • ca. 100ml cream
  • ca. 300ml milk
  • ca. 2cl dry white wine
  • 1 - 2 tsp lemon juice
  • salt, pepper, red paprika, starch, vegetable stock powder, olive oil, grated Parmesan cheese
  • Additional: mixture of frozen herbs, wild garlic (Allium ursinum)



  1. Peel the pistachios.
  2. Use a blender to chop the pistachios.
  3. If the blender doesn't work dry, put also a bit olive oil in the blender.
  4. Slice the spring onion.


  1. Cook the pasta according to the instructions in salted water.
  2. Use the olive oil to fry the spring onions. Put the prawns a bit later in the pan and fry them, too.
  3. Deglaze with white wine and blend in cream and milk.
  4. Add the chopped pistachios, stir until smooth, and allow to boil.
  5. Stir in a bit starch so that the cream doesn't curdle later.
  6. Season with salt, pepper, lemon juice, red paprika, and vegetable stock powder.
  7. Additional: season with a mixture of herbs and wild garlic.


  1. As soon as the noodles are soft, drain the water in the sink. Keep a bit of the cooking water.
  2. Mix the cooked pasta, and 1 - 2 tbsp of cooking water with the sauce.
  3. Serve with the grated cheese.

Recipe by

Tiana LeBeauf

Have you tried this recipe? Share your photos & thoughts in the comments below

Of course I use my homemade vegetable stock powder.

I like the taste of garlic, but not the typical "garlic-breath". So I replace garlic with wild garlic.

If I don't have fresh herbs from my balcony I use a mixture of frozen herbs. You can buy them in every supermarket here and I always have them in the freezer.

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Comments (1)

  • Looks tasty

      1 year ago