Ingredients:
1/3 cup pistachio nuts, peeled
1 lb thin asparagus, cut into thirds
1/4 cup unsalted butter
3 garlic cloves, thinly sliced
1/4 teaspoon white pepper
1/3 cup dry white wine
1 cup half-and-half
1/4 cup heavy cream
1 1/2 teaspoons kosher salt
1 lb dry penne pasta
1/2 cup parmesan cheese, freshly grated
Directions:
Cook the asparagus in a stockpot in boiling salted water, uncovered, over medium-high heat until tender, about 3 minutes. Remove the asparagus, saving the water so the pasta can be prepared in the same pot.
Saute garlic in butter in a saute pan over medium heat.
Meanwhile start cooking the pasta, according to package directions.
Add the asparagus and pepper.
Increase heat to high and pour in the wine, stirring for about 1 minute. Reduce heat to medium.
Pour the half and half and the cream over asparagus mixture and simmer for 2 minutes.
Season with salt.
When pasta is done, drain and return to pot.
Combine asparagus sauce with pasta, stirring over medium heat.
Add cheese, stirring until it melts; transfer to platter.
Garnish with pistachio nuts and serve immediately.
Servings: Serve
Time preparation: 5 min.
Time total: 25 min.