Monday, October 22, 2007

Tortelloni Pistachio

Tortelloni Pistachio
Serves 4

By Joseph L. Maulo


24 cheese tortelloni
4 Tablespoons butter
½ cup pistachios, toasted and roughly chopped
1 large shallot, diced
½ cup dry white vermouth
1 pint heavy cream
½ cup grated parmigiano reggiano  
Salt and pepper


Cook pasta in a large pot of salted boiling water to al dente then drain.

Heat butter in a small sauce pan over medium heat. Add 1/4 cup pistachios and cook for 1 minute. Add the shallot and cook for another minute. Remove from heat and add the vermouth. Return to heat and reduce by half. Add the cream and cook until lightly thickened. Add the pasta and season with salt and pepper. Sprinkle with the cheese and remaining 1/4 cup pistachios.

  Adapted by

  Yield: 4 Servings

Prep time: 15 minutes

Cook time: 30 minutes

  Round Out the Meal:
With a Caesar salad.

  Kid Friendly:
Omit the vermouth.

  Wine Pairing:
A Chardonnay such as Rodney Strong.

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