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Large black pan with pistachio pasta.
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Pistachio Pasta - Easy Sicilian Pasta

Pistachio Pasta combines pancetta, shallots, pistachios, and Parmigiano Reggiano, all tossed with al dente pasta and ready in about 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: pasta
Cuisine: Italian
Servings: 4
Author: James Delmage

Ingredients

  • 1 pound penne pasta
  • 1/4 pound pancetta diced
  • 1 large shallot finely diced
  • 1 1/2 cups shelled pistachios chopped in food processor, divided
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmigiano Reggiano
  • 1 cup reserved pasta water will most likely not need it all
  • 1/4 cup minced flat-leaf Italian parsley
US Customary - Metric

Instructions

  • Bring a large pot of salted water to boil.
  • Heat a large pan to medium and add the pancetta. Saute the pancetta until crisp then remove it to a plate, leaving the rendered fat in the pan.
  • At this time, cook the penne until 1 minute less than al dente.
  • Add the shallot to the pan and saute for 2 minutes or until soft. Add all but a 1/4 cup of the chopped pistachios and saute for 2-3 minutes.
  • Add the cream and bring to a simmer. Once simmering turn the heat down to low while waiting for the pasta.
  • Add the pasta to the sauce and turn the heat to medium. Cook, mixing well to coat, until the pasta reaches al dente then remove the pan from the heat.
  • Mix in the parsley and grated cheese. If the sauce is too thick, add 1-2 tablespoons of reserved pasta water at a time to loosen it up. Taste test and season with salt and pepper to taste. Sprinkle the pancetta and remaining chopped pistachios on top or distribute to individual plates. Enjoy!

Notes

  • Pasta.  Any type of substantial pasta can be used. Spaghetti, linguine, rigatoni, and penne are all good choices.
  • Sauce consistency.  I prefer the pistachios to have some texture from pulsing in a food processor or chopping with a knife.  But the sauce can be blended if you like, which makes a sort of pistachio cream.  If blending, I still recommend saving a 1/4 cup of chopped pistachios for garnishing.
  • Herbs.  I used parsley, but basil is great too.
  • Cheese.  Pecorino Romano can be subbed for the Parmigiano Reggiano.
  • Leftovers.  Pistachio pasta can be saved for up to 3 days and reheated in the microwave.

Nutrition

Calories: 922kcal | Carbohydrates: 88.1g | Protein: 31.1g | Fat: 49.2g | Saturated Fat: 26.2g | Cholesterol: 162mg | Sodium: 803mg | Fiber: 3.6g | Sugar: 3.1g | Calcium: 197mg | Iron: 4mg

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