Creamy Linguine al Limone with Pistachio

Prep time: 10 min | Cook time: 15 min | Servings: 2

Transport your senses to Taormina with this sophisticated recreation from Malvasia. Perfect al dente pasta is enveloped in a velvety, citrus-infused cream sauce and blanketed in a vibrant, nutty layer of crushed Sicilian pistachios.

• Ingredients

  Main Component

  • 200g (7 oz) Linguine pasta

  • 15g (1 tbsp) Unsalted butter

  • 2g (1/2 tsp) Salt for pasta water

  Sauce/Dressing

  • 120ml (1/2 cup) Heavy cream

  • 1 Lemon, zested and juiced

  • 30g (1/4 cup) Parmigiano-Reggiano, finely grated

  • 1g (1/4 tsp) Black pepper

  Garnish

  • 50g (1/2 cup) Raw pistachios, finely chopped or crushed

• Instructions

  1. Cook 200g (7 oz) linguine in boiling salted water for 8 minutes until al dente, reserving 60ml (1/4 cup) pasta water.

  2. Melt 15g (1 tbsp) butter in a large skillet over medium-low heat.

  3. Pour 120ml (1/2 cup) heavy cream into the skillet and bring to a gentle simmer for 2 minutes.

  4. Stir in the lemon zest, lemon juice, 30g (1/4 cup) Parmigiano-Reggiano, and pepper until smooth.

  5. Transfer the cooked linguine directly into the cream sauce, tossing gently to coat the strands.

  6. Add a splash of the reserved pasta water if needed to loosen the velvety sauce.

  7. Twirl the creamy pasta into a high mound in the center of two wide bowls.

  8. Spoon any remaining warm cream sauce from the skillet over the top of the pasta.

  9. Generously blanket the entire dish with 50g (1/2 cup) finely crushed pistachios before serving.

Recipe Inspired by restaurant

Malvasia

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