PASTA PASTICCIATA AL PISTACCHIO – Ricetta facile UN’ESPLOSIONE DI SAPORE | Elefanteveg

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor without dairy.

Boil water in a large pot and add salt.

Cook pasta according to package instructions until al dente.

Meanwhile, toast pistachios in a skillet over medium heat until fragrant, about 3-4 minutes.

Add olive oil and minced garlic to the skillet with pistachios; sauté until garlic is golden, about 2 minutes.

Transfer the pistachio mixture to a blender and blend until smooth, adding a splash of vegetable broth as needed.

In the same skillet, combine the blended pistachio sauce with heavy cream and heat gently over low heat.

Add lemon zest, salt, black pepper, and red pepper flakes to the sauce; stir to combine.

Drain the pasta, reserving some pasta water, and add it to the skillet with the pistachio sauce.

Toss the pasta in the sauce, adding reserved pasta water to reach desired consistency.

Serve immediately, garnished with grated parmesan and fresh basil.

Cooking Techniques

Spice Level:

Allergens