Creamy Penne with Pistachios and Fresh Asparagus
A luxurious spring pasta that combines tender asparagus spears with rich cream sauce and the distinctive crunch of pistachios. The garlic-infused butter base builds flavor while white wine adds brightness to balance the heavy cream. Perfect for dinner parties or special weeknight meals when asparagus is in season. The pistachios provide an unexpected textural contrast and subtle nuttiness that this beyond typical cream pasta dishes.
Ingredients
- ⅓ cup pistachio nut, peeled
- 1 lb thin asparagus, cut into thirds
- ¼ cup unsalted butter
- 3 garlic cloves, thinly sliced
- ¼ teaspoon white pepper
- ⅓ cup dry white wine
- 1 cup half-and-halfwhole milk1:1lower-fatadds dairy
thinner sauce
- ¼ cup heavy cream
- 1 ½ teaspoons kosher salt
- 1 lb dry penne pasta
- ½ cup parmesan cheese, freshly grated
Instructions
- 1
Cook asparagus in boiling salted water until tender, about 3 minutes, then remove and reserve cooking water
- 2
Saute garlic in butter in a saute pan over medium heat
- 3
Start cooking pasta according to package directions in the reserved asparagus water
- 4
Add asparagus and white pepper to the garlic butter
- 5
Increase heat to high, pour in wine and stir for about 1 minute, then reduce heat to medium
- 6
Pour half-and-half and heavy cream over asparagus mixture and simmer for 2 minutes
- 7
Season with salt
- 8
Drain cooked pasta and return to pot
- 9
Combine asparagus sauce with pasta, stirring over medium heat
- 10
Add parmesan cheese, stirring until melted, then transfer to platter
- 11
Garnish with pistachios and serve immediately
Tips
Reserve the asparagus cooking water for the pasta to add extra vegetable flavor and maintain cooking efficiency.
Toast the pistachios lightly in a dry pan before using as garnish to enhance their nutty flavor and crunch.
Add the cheese gradually while stirring to prevent clumping and ensure a smooth, creamy sauce.
Good to Know
Refrigerate leftovers up to 3 days. Sauce may separate when reheated.
Cook asparagus and make sauce up to 2 hours ahead. Reheat gently before combining with fresh pasta.
Serve immediately while hot with additional parmesan and cracked black pepper.
Common Mistakes
Cook asparagus just until tender to avoid mushy texture in final dish
Don't let cream sauce boil to prevent curdling and separation
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use frozen asparagus instead of fresh?
Fresh asparagus works best for texture, but if using frozen, thaw completely and reduce cooking time to 1-2 minutes to prevent mushiness.
What if I don't have white wine?
Substitute with chicken or vegetable broth, or add a splash of lemon juice to the cream for brightness without alcohol.
How long will leftovers keep?
Store refrigerated up to 3 days. The cream sauce may separate when reheated, so add a splash of milk or cream when warming.