Thursday, 18 June 2009

Tagliatelle with pistachio-zucchini cream

Here's an excellent tagliatelle recipe where I make use of pistachios, those that you usually associate with snacking. Pappardelle are just as fine as tagliatelle.

Ingredients (x3):
200 g tagliatelle
2 small cloves garlic
½ onion
1 zucchina
4 tablespoons crème fraîche
3/4 dl milk
(instead of these last two you can use just plain cooking cream instead, or only milk if you want a lighter version)
black pepper
olive oil
25 pistachios

Put the pasta to cook in a pan with salted water. Grind the garlic and chop the onion and heat them on a pan with olive oil. Grate the zucchina and add it on the pan. Fry it on pretty high heat for three minutes. Mash 12 pistachios and add them on the pan. Add salt and pepper. Lower the heat considerably. Add the crème fraîche and milk into the vegetables and mix. Let the sauce cook on low heat for some 3-4 minutes. When the tagliatelle are al dente, remove the water. Mix the pasta with the sauce and mash the rest of the pistachios and dust them on the portions along with grated parmesan cheese.

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