Grind up pistachios by pulsing in the blender or food processor. (If you can't find unsalted pistachios just rinse off salted nut meat and pat dry in a paper towel)Don't grind so long it turns into nut butter. OK if the pieces are of varying sizes.
Put olive oil or butter in a saucepan over medium heat. Saute the shallots (or onions) for four or five minutes until they turn translucent. Add pistachios and continue cooking, while stirring, for another minute. Add more oil or butter if needed. Should make a paste.
Mix corn starch with the cream. Pour into the pistachio mixture and cook, stirring, until mixture thickens. Add shredded cheese, a pinch of crushed red pepper, and a couple grinds of black pepper. Adjust seasonings, adding salt if needed. Add more cream or milk if it is too thick.
Blend a little with a stick blender if you like your sauce smoother. Serve over any tubular pasta or gnocchi, good on delicately flavored raviolis (I used asparagus and gruyere ravioli) where a tomato sauce or pesto would overwhelm the flavor. Also good over vegetables such as roasted asparagus, broccoli, or cauliflower.
Over pasta or vegetables
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