Penne Pasta with Artichokes and Pistachio Sauce
[adapted from Delallo]
1 1-lb. package penne pasta
1 c. quartered artichoke hearts
3/4 c. shelled pistachio nuts (be sure to buy them pre-shelled to save time and spare your fingers!)
5 Tbsp. melted butter
1/2 tsp. chopped garlic in oil
2 Tbsp. extra virgin olive oil
1 Tbsp. salt
1 Tbsp. lemon juice
1 c. heavy cream, warmed
1/2 c. grated parmesan
pepper to taste
Bring a large pot of water to a boil, add salt, then add the pasta.
While the pasta is cooking, make the sauce. In a small skillet, sauté the pistachios with 1 tablespoon of the melted butter until they start to brown. Transfer to the pistachios to a food processor, add the artichoke hearts to pan so they can begin to sauté (you may want to add some EVOO if the pan is dry), and pulse the pistachios in the processor until are finely minced. Add the rest of the melted butter, garlic, oil, salt and lemon juice to the processor and pulse once again.
Transfer the nut mixture back to the small skillet after the artichoke hearts have had a chance to cook (usually just a few minutes to soften). Turn the heat to low and add warmed heavy cream and Parmesan cheese. Cook your pasta al dente and drain, reserving 1/2 cup of pasta water. Immediately add the drained pasta to the hot sauce pan and toss to coat well. Add a couple spoonfuls of pasta water to moisten the sauce as needed. Pepper to taste if desired.
Sprinkle with Parmesan cheese to serve.