Going Nuts in Italy: Pistachio Cream

Many of my favorite things to eat in Italy contain pistachio cream.  Pizza, Pasta, sandwiches…… pistachio cream has spread well beyond Sicily, and many restaurants all over Italy use it in slightly different ways than the traditional Sicilian versions.

The north tends to make it creamier, richer, and more “sauce-like,” often incorporating butter, mascarpone, or cream because northern Italian cuisine uses more dairy. Many northern restaurants actually import pistachios from Bronte in Sicily, because those are considered the highest quality.

You will need:

1 cup shelled pistachios (unsalted)

1/2 cup olive oil

1/2 cup grated Parmesan cheese

1 small garlic clove

2 tbsp lemon juice

2–4 tbsp water (or pasta water for sauce)

Salt and black pepper

Boil pistachios for 1 minute, drain well.  Add pistachios and garlic to a food processor and pulse until crumbly. Add olive oil, lemon juice, and a little water. Blend in Parmesan until smooth. Add salt and pepper to taste,

• For a spread → keep it thick.

• For a pasta sauce → add more water or pasta water.

Pictured here is cooked rigatoni mixed with a few spoonfuls of pistachio cream and a little hot pasta water. Top with crushed pistachios and some dollops of burrata or ricotta.