CREAMY PISTACHIO PASTA – February 26 – National Pistachio Day

Serves 4

[ingredients title=”Ingredients”]

• ½ pound rotini pasta
• 1 tablespoon plus 1 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon plus 1 tablespoon butter
• ½ cup plus ¼ cup plus 2 tablespoons shelled pistachios
• ¼ medium yellow onion, chopped
• 1 clove garlic, minced
• 2 teaspoons horseradish mustard
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder
• ½ teaspoon Italian seasonings
• ¼-½ teaspoon crushed red pepper, optional
• 2 teaspoons fresh lemon juice
• ⅔ cup half-and-half
• ¼ cup shredded Parmesan cheese

[/ingredients]

[directions title=”Instructions”]

1. In a large stock pot add 4 quarts water and bring to a boil.  Add the pasta and 1 tablespoon salt.  Cook until al-dente then drain.
2. In a large skillet over medium heat add the olive oil and 1 tablespoon butter.  When the butter is melted add ½ cup pistachios, 1 teaspoon salt, and the onion.  Stirring frequently cook until the onion is starting to be translucent, about 5-7 minutes.  Add the garlic and cook for 1 additional minute.  Turn off the heat and remove the skillet from the heat and add the horseradish mustard, black pepper, garlic powder, Italian seasoning, crushed red pepper if used and lemon juice.  Mix together then let sit for 5 minutes.
3. Pour the onion mixture into a blender and add the half-and-half.  Blend until pureed. Return to the skillet but don’t put back on the heat until 5 minutes until you are ready to serve.
4. When you are 5 minutes from serving place the skillet over medium heat add ¼ cup pistachios, and heat the mixture for 4 minutes.  Add the pasta and mix and simmer for 1 minute.  
5. Serve by topping with 2 tablespoons pistachios and the Parmesan cheese.

[/directions]