PEN: Penne, Pistachio Nuts, & Asparagus
Source of Recipe
Celebrations Italian Style by Mary Ann Esposito
* Exported from MasterCook *
Penne, Pistachio Nuts, and Asparagus
Recipe By : Mary Ann Esposito
Serving Size : 8 Preparation Time :0:00
Categories : Italian, Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons butter
3 tablespoons extra-virgin olive oil
2 cloves garlic -- minced
1/4 pound prosciutto -- diced
2 pounds thin asparagus -- trimmed, halved
-- crosswise and then lengthwise
fine sea salt -- to taste
2 cups good quality whipped cream cheese -- at room temperature
1 cup light cream or
half-and half
1 cup Emmentaler cheese
1/4 cup Parmegiano-Reggiano cheese -- freshly grated
2 pounds penne
1 cup pistachio nuts -- finely chopped
In a large skillet, heat the butter and olive oil over medium heat. Add the garlic and cook until it begins to soften. Add the prosciutto and cook until the prosciutto begins to brown and render some of its fat. Add the asparagus, sprinkle with a little salt, and cook, stirring gently, for 2 to 3 minutes. Cover, reduce the heat to low, and cook for about 3 minutes, or until a knife easily pierces the asparagus. Reduce the heat to very low.
In a medium bowl, whisk together the cream cheese and light cream until smooth. Season with salt. Add the cream cheese mixture to the asparagus and gently stir to blend. Set aside, uncovered, and keep warm.
Meanwhile, bring 8 quarts of salted water to a boil in a large pot. Add the penne and cook until al dente. Drain well.
Spread the Emmentaler and Parmigiano cheeses on a large deep platter. Place the penne on top of the cheese, then pour the asparagus sauce over the top. Gently mix the ingredients until the penne is well coated. Sprinkle the pistachio nuts over the top and serve immediately.
Cuisine:
"Italian"
Source:
"Celebrations Italian Style"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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