Friday, December 23, 2011

Pistachio Pasta: Treasure Box

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Treasure box - pistachio pasta recipe
This is another recipe from my sister Judy straight from my recipe box.  It is very rich and with a few ingredients you feel like you are eating a decadent meal that will impress any guests.  You will want a big salad with this dish to help balance things out.  In order to make this a vegetarian meal just substitute some vegetable broth in place of the chicken stock.

Pistachio Pasta



  • 1 cup pistachios, coarsely crunched
  • 1 lb pasta
  • 1/2 cup chicken stock
  • 1/2 cup light cream
  • 4 ounces cream cheese
  • 1/4 cup butter
  • 1/4 tsp crushed red pepper flakes


  1. Cook the pasta according to the package directions.
  2. Put the shelled cup of pistachios into a sandwich baggie. Flatten out the baggie on a cutting board then roll with your rolling pin until they are the desired consistency, leaving them fairly chunky.
  3. Melt the butter in a small sauce pan. Add the crushed red pepper flakes and heat just enough to bring out their flavor.
  4. Add the nuts, chicken stock and cream cheese and heat on a gentle flame until hot. Add the cream and continue heating just until hot again.
  5. Combine the pasta and sauce and serve immediately.
Yield: 6 servings

Prep Time: 00:20
Cook time: 00:05


Calories: 546
Totalcarbs: 62