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This Linguine with Pistachio Cream Recipe is Luxurious and Only Uses 3 ingredients

You only need 3 ingredients to amaze your guests with a very easy recipe-a no-brainer

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By La Cucina Italiana Czech Republic | February 26, 2024 | Recipes

This pistachio cream linguine only takes 3 ingredients to prepare a mouth-watering first course. This recipe serves four people, making it the perfect dish to Impress your dinner guests with this luxurious linguine with pistachio cream and grated grana cheese to your heart's content.

linguine with pistachio cream Ingredients

  • 320 g long linguine-type pasta
  • 250 g pistachios
  • Grana Padano Dop cheese
  • garlic
  • salt
Use high quality pistachios to make this Linguine with pistachio cream pasta. Image via pexels.

How to Make Creamy Pistachio Linguine Pasta

Shell the pistachios and blend them finely with ¼ clove of garlic (dose the amount according to your taste, you can also omit it).

Bring a saucepan of salted water to a boil and throw in the linguine.

Meanwhile, pour the chopped pistachios into a pan veiled with oil and heat them gently, stirring constantly.

Add a ladleful of the pasta cooking water to the pan with the pistachios and continue stirring until creamy. Continue by adding more cooking water and adjusting the salt, if needed.

Drain the linguine while still al dente directly into the pan of pistachio cream and complete cooking by adding a little more water.

Turn off, remove the pan from the heat and cream the linguine by adding grated Grana Padano DOP at will (dose the amount according to your taste).

Form linguine nests: scoop a couple of forks of linguine inside ladle and roll repeatedly, then carefully transfer the nest that will have formed, to the plate. Repeat these steps to form the other nests.

Drizzle each nest with the cream that will have remained in the pan.

Top with more grana cheese and pistachio granules to taste.

Serve the linguine immediately, piping hot.

Extra tip

To give the dish an extra touch of freshness, you can add a few fresh thyme or marjoram leaves or grated lemon zest. Also to taste, you can top with a grinding of black pepper.

This story originally appeared on La Cucina Italiana.