I have been getting excited about making all kinds of nut-sauces since it has been getting cold. A few weeks ago I made a pistachio sauce for spaghetti. As I recall, all I did was toast a cup of shelled pistachios and then grind them up in the processor with two tablespoons of butter. Add some of the pasta-cooking water, and salt and pepper to taste. I don’t even know if people should be allowed to get away with making something this easy.
Nicole has a more sophisticated pistachio sauce here, and I will be trying it soon, but it will require two hands. So far I have added cream to the pistachio paste, and that is a wonderful idea.Food and Drink, Recipes, Cooking, Food, Vegetarian, vegan, vegetables, antioxidant-rich foods, yu choi, pistachio sauce, one-handed cookery
Labels: one-handed cookery