Parmesan Pistachio Pasta

Recipe By Rivky Kleiman

Cooking and Prep: 30 m
Serves: 8
Contains:

Preference: Dairy
Difficulty: Easy
Occasion: Shavuot , Chanukah , Nine Days
Diet: Vegetarian
Source: Family Table by Mishpacha Magazine

I was up late one night trying to come up with a unique yet delicious pasta dish worthy of a Yom Tov table. With inspiration from my machateineste Daniella, this is the result, which I’m sure you will love and continue to make all year round.

Ingredients (7)

Main ingredients

1 pound (450g) fettuccini pasta (or pasta of your choice)
1 cup shelled pistachios
8 scallions, sliced in 1-inch (2½-cm) slices
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic

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Gefen Frozen Crushed Garlic
1/2 cup Bartenura Olive Oil

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Bartenura Olive Oil
1/4 cup Gefen Soy Sauce

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Gefen Soy Sauce
1/4 cup Parmesan cheese

Start Cooking

Pasta

Prepare pasta according to package directions and set aside.
Place pistachios in a ziplock bag and pound gently to small pieces.
In a medium-sized skillet, sauté scallions and garlic in olive oil for 3 minutes. Add chopped pistachios and soy sauce and sauté an additional 2 minutes. Add Parmesan cheese and mix well. Remove from heat. Pour over pasta and toss together.
This dish can be served either warm or room temperature.