Pasta with Pistachio Sauce and Prawns
Irresistible taste, easily cooked.
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.
- 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)
- Peel the pistachios.
- Use a blender to chop the pistachios.
- If the blender doesn't work dry, put also a bit olive oil in the blender.
- Slice the spring onion.
- Cook the pasta according to the instructions in salted water.
- Use the olive oil to fry the spring onions. Put the prawns a bit later in the pan and fry them, too.
- Deglaze with white wine and blend in cream and milk.
- Add the chopped pistachios, stir until smooth, and allow to boil.
- Stir in a bit starch so that the cream doesn't curdle later.
- Season with salt, pepper, lemon juice, red paprika, and vegetable stock powder.
- Additional: season with a mixture of herbs and wild garlic.
- As soon as the noodles are soft, drain the water in the sink. Keep a bit of the cooking water.
- Mix the cooked pasta, and 1 - 2 tbsp of cooking water with the sauce.
- Serve with the grated cheese.
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.