Clean out your cupboards! Farfalle with pistachios.

My kitchen cabinets are deep, and full, and at the back you´ll find a motley collection of random eatables that must have seemed like a good idea to someone. Usually it´s friends who come to visit and buy stuff that just doesn´t figure into my scheme of things -15 different kinds of tea, lentils, hi-bran breakfast cereal and farfalle. It´s the farfalle that I understand the least. Bow tie shaped pasta. Am I alone in thinking that it’s a little ridiculous?

Well I´ve finally figured out what to do with the stuff.  The answer is a recipe that I bookmarked years ago. It takes literally ten minutes and it´s so good that I shall have to start buying my own farfalle.

Serves 1

Farfalle:               80-100 gm

Onion:                 about a quarter of a medium one, or a shallot

Olive oil:             1-2 tablespoons

Pistachios:          half an ounce, about 2 tablespoons. Shelled!

Single cream:      ¼ cup

Chilli flakes:       a pinch

Parmesan:          to taste, about 2-3 tablespoons

Bring a pot of water to the boil, while you´re waiting finely chop your onion or shallot, grate your cheese and finely chop your pistachios. The easiest way to do this would be in a small food processor, but a mortar and pestle would work well. The idea is to reduce the nuts to an uneven rubble, you want large pieces to give texture and finely ground to add body to the sauce.

When the water is at a boil, salt well and  add the pasta -giving it a good stir so that it doesn´t stick. It should take about ten minutes to cook, which will give you ample time to make the sauce. Gently fry the onion in olive oil, you want them softened and sweet, not browned. When the onions are translucent, add the pistachios and fry for another minute or so, again do not brown. You may need to add a little more olive oil here as you´re aiming for a paste. Add the chilli flakes then the cream and allow to heat through, taking off the heat if it comes to a boil. When the pasta is cooked, drain and toss with the sauce. Season well with salt and pepper (this is a very delicate dish, it needs to be generously seasoned), sprinkle over the parmesan and mix quickly and thoroughly, allowing the cheese to melt and thicken the sauce.  You may want to reserve some of the cheese and pistachios to sprinkle over.

3 Responses to “Clean out your cupboards! Farfalle with pistachios.”
  1. Maddie says:

    Well, farfalle is my favorite pasta shape, but I’m with you on cobbling together meals from your pantry! This was always a specialty of mine in college…

    And in the summer, when fresh produce is so good, I like nothing more than stirring Parmesan into hot pasta, along with whatever veggies are in season. Simple carb-y dishes like this are the best. 🙂

  2. Shaheen says:

    Ikea chopping board? I love Ikea stuff. Only wish we had a store her! I pine for the stuff every time I go on the website.

    Pistachio in pasta is soemthing new. I would love it with walnuts.

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