Sunday, September 26, 2010

kid pasta with pistachio (cashew) cream sauce

Okay, so I know it ain't pretty. And I know it's on Bob the Builder shaped gluten-free pasta. (Don't judge me...I'm a Gemini with a very active inner child.) But lemme tell you. This "cream" sauce. God. Pistachios. Pasta too. I loved it so much, it's rendered me incapable of forming cohesive sentences.

I was raiding my pantry today, and happened to see some pistachios left over from my good friend, the pistachio pizza. (This itself was a miracle, as I have minimal self control around pistachios.) Then I was surfing Pinch My Salt, and found a recipe for Sicilian pistachio cream pasta. I considered it fate.

Since I'm on the no-dairy wagon, I decided to try my hand at pasta sauces with cashew cream. It was all that I hoped it would be...creamy, rich-tasting, with none of that "ohmygod-i-ate-so-much-pasta-i-hate-my-life" feeling afterwards. And, the flavor and subtle crunch of the pistachios? Muah. I wanna go on a date with this pasta sauce.


1/2 yellow onion, finely chopped
1 clove garlic, minced
1 cup pistachios, raw
1/2 cup cashew cream
3/4 cup chicken stock
olive oil
salt & pepper to taste

In a food processor, finely chop the pistachios until they just have a little bit of texture left.

Heat a skillet over med-high with a couple tablespoons of olive oil. When the oil is hot, throw in the onion and cook until soft. Just when the onion starts to take on a little bit of brown color, toss in the garlic. Cook for another 30 seconds or so.
Then, reduce the heat to medium and toss in the pistachios. Mix together for about 1 minute, until the mixture is paste-like and you can smell the pistachios toasting.
Mix in the cashew cream, then add the chicken stock. Season well with plenty of salt and black pepper. Allow to reduce, stirring frequently, until it is the right consistency for sauce. If the sauce seems too tight, add a little more stock.

Serve with penne, farfalle, or (if you're adventurous) kiddo pasta.
If you're eating gf pasta, get the corn-based kind. It's the best!
Serves 1 with a little leftovers.

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