- 4
Ingredients
- 1/3 cup pistachios
- 1 lb thin asparagus
- 1/4 cup unsalted butter
- 1 large clove garlic, peeled and halved lengthwise
- 1/4 teas white pepper
- 1/3 cup dry white wine
- 1 cup half n half
- 1/4 cup heavy cream
- 1 1/2 teas kosher salt
- 1 lb penne pasta
- 1/2 cup Parmigiano cheese
Preparation
Step 1
Preheat oven to 350 degrees.
Toast pistachios on baking sheet for 5-7 minutes; cool, chop and set aside.
Cook asparagus in salted water until tender.
Remove asparagus, saving the water to prepare the pasta.
Saute the garlic in butter over medium heat, pressing with a wooden spoon to release its flavor. When the edges start to brown, remove and discard garlic.
Add the asparagus and pepper. Increase the heat to high and pour in the wine, stirring for about a minute. Reduce the heat to medium.
Pour the 1/2 n 1/2 and cream over the mixture and simmer for several minutes. Season with salt.
Prepare penne in asparagus water according to package directions. Drain and combine the asparagus sauce with pasta, stirring over low heat.
Add cheese, stirring until it melts.
Transfer to platter and garnish with pistachios.