Pasta with Pistachio Cream Sauce

When you are in need of a quick and satisfying dinner, look no further than this pasta with pistachio cream sauce. I found the recipe on one of the blogs I frequent and modified it to make it lighter by replacing some of the heavy cream with milk and starchy water. Sure, it was less decadent, but it still tasted creamy and delicious. We served it will grilled salmon.

Pasta with Pistachio Cream Sauce

adapted from Pinch My Salt

8 oz your favorite pasta (we used cavatappi!)

1/2 medium onion, chopped

1/3 cup ground pistachios (this was the most annoying part: shelling the pistachios for the food processor)

1/2 red bell pepper, diced

1 tbsp olive oil

1/4 cup heavy cream

1/4 cup milk

~1/4 cup starchy water from the pasta

salt, pepper, and crushed red pepper to taste

Cook the pasta al dente. Save about 1/2 cup of the water when you drain. You most likely won't use all but it's better to be safe than sorry.

Meanwhile, heat the olive oil in a medium skillet and sauté the onion for about 5 minutes, until translucent. Add the red bell pepper and pistachios and cook, stirring, for about 1 minute. Stir in the cream and milk and cook until heated through. Remove from heat and stir in the pasta. Add starchy water until the sauce reaches your desired consistency. Season and serve!