Pasta With Garden Fresh Pistachio Cream Sauce Recipe

ingredients

1 cup cream or half-and-half
1/2 cup tightly packed fresh basil leaves, chopped
1/4 teaspoon salt
1/8 teaspoon freshly-ground white pepper
3/4 cup coarsely-chopped pistachios, divided
1/2 cup julienned carrots, 1 1/2" by 1/4" strips
1/2 cup julienned zucchini, 1 1/2" by 1/4" strips
1/2 pound cooked fettucine pasta

directions

Combine cream, basil, salt, and pepper in 4-cup glass measure. Place in microwave; cook on medium (50% power) 15 minutes or until mixture is thickened and slightly reduced. Remove from oven; stir in 1/2 cup pistachios and set aside.

Place 2 connected white paper towels on counter. Spoon carrots and zucchini directly over perforation in center. Fold over both sides and the ends to enclose vegetables.

Place on microwave-safe plate, perforated side up. Pour 1/4 cup water over towel to moisten. Place in microwave; cook on high 2 minutes. Carefully pull open perforation.

Add carrots and zucchini to cream sauce. Spoon over hot cooked pasta and sprinkle with remaining pistachios. Serve immediately.

nutrition data

Nutritional data has not been calculated yet.