Pistachio Pasta
By Greg & Shirley Mueller
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Difficulty: Easy
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4 to 6
Ingredients
- 1 cup unsalted & shelled pistachios, finely chopped
- 1 white onion, finely chopped
- 1 small sprig fresh basil
- 3 tablespoons Olive Oil Divine Lemon-Fused extra-virgin olive oil
- 2 tablespoons Olive Oil Divine butter-flavored extra-virgin olive oil
- 3 tablespoons Olive Oil Divine Mediterranean lemon-aged white balsamic vinegar
- 2 slices prosciutto, chopped
- 1 cup white wine
- 1 cup heavy cream
- 1 teaspoon Olive Oil Divine Pennsylvania Pepper
- salt, to taste
- 1 pound Olive Oil Divine lemon pepper linguine
Directions
Cook the linguine until al dente.
Sauté onion on medium-high heat in a large pan with the Lemon Olive Oil and Butter Olive Oil. Add prosciutto, and cook for 30-60 more seconds.
Add pistachios, tossing & coating all in the pan. Add wine and cook for 3 minutes. Add the heavy cream, salt, and pepper, cooking for an additional 3-4 minutes to reduce the cream, being careful not to burn the cream.
Add linguine to the pan with the pistachio mixture, tossing to coat.
Plate, then drizzle with Lemon Balsamic. Garnish with basil leaves.