SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Penne with Asparagus, Mint and Pistachios

Penne with Asparagus, Mint and Pistachios

by 13 people

add your rating

Add a comment

Makes: 4 servings

  • Salt and pepper
  • 1 pound penne rigate
  • 1/2 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces
  • Ice water
  • 1 1/2 cups chicken or vegetable stock
  • 1 cup fresh mint leaves
  • 1 cup fresh parsley leaves
  • 1/4 cup unsalted pistachios, toasted
  • 2 - 3 tablespoons EVOO
  • 4 tablespoons butter
  • 2 shallots, finely chopped
  • 2 large cloves garlc, finely chopped
  • 2 tablespoons flour
  • 1/2 cup dry white wine
  • 2 tablespoons fresh lemon juice or white balsamic vinegar
  • A handful grated pecorino-romano, plus more to pass around the table
  1. Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the cooking water.
  2. While the pasta is working, in a large skillet, bring 2 inches of water to a boil, salt it, add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water to stop the cooking; drain and set aside. Reserve the skillet.
  3. Using a food processor, puree 1/2 cup stock, the mint, parsley, pistachios and EVOO.
  4. In the reserved skillet, melt the butter over medium heat. Add the shallots and garlic and cook, stirring, for 2 minutes; season with salt and pepper. Whisk in the flour. Stir in the wine and cook until reduced to 2 tbsp. Add the remaining 1 cup stock and cook until thickened, about 5 minutes. Lower the heat to low. Stir in the lemon juice (or vinegar). Remove from the heat and stir in the pistachio puree.
  5. Add the pasta, asparagus and a handful of cheese to the skillet; toss, stirring in the reserved cooking water to thin the consistency if desired. Season with salt and pepper. Pass more cheese at the table.