Tortellini with Pistachio Sauce
Food & Wine
Tortellini with Pistachio Sauce
Food & Wine
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3/4 cup shelled pistachios 5 tablespoons olive oil 1 large clove garlic 1 tablespoon lemon juice 1/2 cup heavy cream 1/2 cup grated parmesan cheese 1 tablespoon salt 1 pound fresh or frozen tortellini grated Parmesan for garnish chopped pistachios for garnish Directions: Place the pistachios in a sieve and rinse away the salt under cool running water; pat dry with paper towels. Heat 1 tablespoon of the oil in a small skillet over moderate heat. Add the nuts and, stirring constantly, sauté for about 2 minutes, or until they are lightly browned. Drain on paper towels. Puree the pistachios, the remaining oil, the garlic and lemon juice in a blender or food processor. Transfer to a bowl and stir in the heavy cream and Parmesan. Cover and set aside. Bring a large pot of water to a boil over high heat and add the salt and tortellini, stirring constantly until the boiling resumes. Then, stirring occasionally, cook frozen tortellini for 12 to 15 minutes, or until al dente (tender but still firm to the bite). If homemade tortellini have been air dried, cook for 8 to 12 minutes. Drain the tortellini well and return them to the pot in which they were cooked. Toss with the pistachio sauce and serve hot, garnished with the Parmesan and pistachios. Serves 4 to 6.
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