Penne With Pistachios, Asparagus, and Cream

• pistachio nut, peeled↗1⁄3 cup
• thin asparagus, cut into thirds↗1 lb
• unsalted butter↗1⁄4 cup
• garlic cloves, thinly sliced↗3

  3

• white pepper1⁄4 teaspoon
• dry white wine↗1⁄3 cup
• half-and-half↗1 cup
• heavy cream↗1⁄4 cup
• kosher salt↗1 1⁄2 teaspoons

  1 1⁄2

• dry penne pasta↗1 lb
• parmesan cheese, freshly grated↗1⁄2 cup

Step-by-step instructions

1. 1

   Cook the asparagus in a stockpot in boiling salted water, uncovered, over medium-high heat until tender, about 3 minutes. Remove the asparagus, saving the water so the pasta can be prepared in the same pot.

2. 2

   Sauté garlic in butter in a sauté pan over medium heat.

3. 3

   Meanwhile start cooking the pasta, according to package directions.

4. 4

   Add the asparagus and pepper.

5. 5

   Increase heat to high and pour in the wine, stirring for about 1 minute. Reduce heat to medium.

6. 6

   Pour the half and half and the cream over asparagus mixture and simmer for 2 minutes.

7. 7

   Season with salt.

8. 8

   When pasta is done, drain and return to pot.

9. 9

   Combine asparagus sauce with pasta, stirring over medium heat.

10. 10

    Add cheese, stirring until it melts; transfer to platter.

11. 11

    Garnish with pistachio nuts and serve immediately.