Asparagus and Pistachio Cream Pasta

Name: Asparagus and Pistachio Cream Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 400 gams of Bavette; 1 bunch of Asparagus; 50 gams of Parmesan Cheese; 50 gams of Pistachios; 6 centiliters of Extra Virgin Olive Oil; Mezza of Lemon Peel; 1 tablespoon of Lemon Juice; to taste of Parsley; to taste of Table Salt; to taste of Black Pepper

Pasta with Asparagus and Pistachio Cream is a creamy first course that captures the essence of spring! Quick and easy to prepare, it's perfect for a delicious lunch ready in just minutes!

Recipe Asparagus and Pistachio Cream Pasta

Difficulty Easy
Preparation 15 minutes
Cooking 20 minutes
Servings for 4 servings

Bavette alla Crema di Asparagi e Pistacchi is a creamy first course that is easy and quick to prepare, perfect for many occasions: from a quick lunch to a dinner with friends!

Bavette al Pesto di Asparagi, Pistacchi e Limone is one of those fresh-tasting dishes that we can prepare when we have little time, but don’t want to give up a tasty and unique dish. This Pasta with Asparagus and Pistachios is a dish that smells of spring and is ideal for fully savoring the taste of Asparagus!

Spring is the season par excellence for Asparagus, and if you also love First Courses with Asparagus, you must try Spaghetti with Asparagus, Agretti, and Lemon and Risotto with Asparagus and Shrimp. If instead you want to try a dish with an unusual but decidedly winning flavor, I recommend Venere Rice with Asparagus and Strawberries! And now let’s discover the recipe for Bavette alla Crema di Asparagi e Pistacchi!

Ingredients for 4 servings

400 gams of Bavette
1 bunch of Asparagus
50 gams of Parmesan Cheese Grated
50 gams of Pistachios
6 centiliters of Extra Virgin Olive Oil
1/2 of Lemon Peel
1 tablespoon of Lemon Juice
to taste of Parsley
to taste of Table Salt
to taste of Black Pepper

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Method

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To prepare Bavette (flat spaghetti) with Asparagus and Pistachio Cream, start by cleaning the asparagus: wash and dry them, then remove the tough bottom part of the stalks. Take a large pot and bring plenty of salted water to a boil, then add the asparagus and cook until tender. Once done, drain them, cool them under running water, and gently pat them dry.
Separate the asparagus tips from the stalks and cut the stalks into rounds. Set aside the tips and place the rounds in a blender with Parmigiano cheese, pistachios, lemon zest, and parsley, then blend until you get a smooth and homogeneous cream. Without stopping the blender, increase the speed and gradually add the lemon juice and olive oil. Season with salt and pepper and continue blending until you achieve a soft, creamy consistency.
Cook the bavette in plenty of salted water until al dente, then drain and toss with the asparagus cream sauce. Finally, add the asparagus tips and serve your Bavette with Asparagus and Pistachio Cream! Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can make this Asparagus and Pistachio Cream sauce with any type of pasta you have available at home, not just Bavette.

Tips

I always recommend setting aside half a glass of pasta cooking water, which can be used to increase the creaminess of the sauce if needed.

Storage

Bavette with Asparagus and Pistachio Cream is best enjoyed immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to one day.