for mothers & mothers-to-be
               in rome, italy		  
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Farfalle with Pistachio Cream Sauce
No need to thank me.... but you will!

Contributed by Carley Hauck .

                                    

Ingredients

8 oz. farfalle or penne pasta
1/2 medium white or yellow onion, chopped
1/4 C. ground pistachio (unsalted nuts, ground in a blender or food processor, but not too powdered)
2 T. olive oil (plus a little extra) buy GOOD oil!
1/2 – 3/4 C. heavy cream (according to taste)
crushed red pepper
salt
fresh ground black pepper


Method

1. Bring a pot of salted water to boil.
2. In the meantime, chop onion and grind the pistachios until the pieces are very small but not completely uniform.
3. Add pasta to water and boil according to package directions.
4. While pasta is cooking, begin sauce: Heat olive oil in a medium saute pan, add onion and cook until translucent but not browned.
5. Add pistachios and enough oil to moisten them (if needed). It should be a paste-like consistency.
6. Cook, stirring, over medium heat for about one minute (do not let the pistachios take on any color).
7. Add cream, stir until heated through, then remove from heat.
8. Add crushed red pepper, black pepper and plenty of salt to taste.
9. When pasta is al dente, drain well then add to the saute pan with the sauce. Toss well to coat and serve immediately with lots of fresh grated Parmigiano Reggiano (buy the REAL kind!)