Source: rvb and Hanadi
Recipe By: Beat That Cookbook by Ann Hodgman
Serves 3
3/4 cup pistachio nuts unsalted, shelled
5 tablespoons olive oil
2 tablespoons fresh lemon juice
2 large garlic cloves
1/2 cup heavy cream
1/2 cup grated parmesan cheese
1 pound tortellini, spinach-filled fresh or frozen
Heat 1 tbsp oil in a frypan over med. heat. Saute nuts for 2 min. stirring constantly. Drain on paper towel.
In food processor or blender, puree the nuts, oil, lemon juice and the garlic. Add cream and cheese. Process until well incorporated. Cover and let sit. Meanwhile cook tortellini according to package instructions.
Drain pasta. Return to pot and mix well w/ the sauce. Serve immediately. You can garnish w/ chopped pistachios and some cheese.
Notes: Very rich but easy sauce. Works well with other pastas too.
Recipe By: Beat That Cookbook by Ann Hodgman
Serves 3
3/4 cup pistachio nuts unsalted, shelled
5 tablespoons olive oil
2 tablespoons fresh lemon juice
2 large garlic cloves
1/2 cup heavy cream
1/2 cup grated parmesan cheese
1 pound tortellini, spinach-filled fresh or frozen
Heat 1 tbsp oil in a frypan over med. heat. Saute nuts for 2 min. stirring constantly. Drain on paper towel.
In food processor or blender, puree the nuts, oil, lemon juice and the garlic. Add cream and cheese. Process until well incorporated. Cover and let sit. Meanwhile cook tortellini according to package instructions.
Drain pasta. Return to pot and mix well w/ the sauce. Serve immediately. You can garnish w/ chopped pistachios and some cheese.
Notes: Very rich but easy sauce. Works well with other pastas too.
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