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We're huge fans of a creamy Italian-style pasta sauce around here. These creamy pecorino shells with pistachios are ready in under 30 minutes and only take a few ingredients to make.
Pecorino is an Italian cheese similar to Parmigiano-Reggiano, but a little creamier, softer, and tangier. We love to use it in the base of this pasta sauce with a little butter, and garlic-infused olive oil.
WHAT YOU'LL NEED (scroll to full ingredient list)
Saucier
Pecorino Toscano
Roasted pistachios
Garlic
Butter
Olive oil
Pasta shells
Sea salt
DIRECTIONS
STEP 1: GARLIC
Thinly slice the garlic cloves and add to hot olive oil. Immediately turn down the heat to low so that the garlic can cook in the oil for a few minutes without burning. Note that when garlic burns, it can quickly become bitter so it's best to strain the garlic from the oil once it starts to get a tan color.
Drain the garlic through a strainer and retain the infused oil.
STEP 2: PISTACHIOS
Roughly chop the pistachios and set aside.
STEP 3: SAUCE
To a mixing bowl, add the grated pecorino cheese, butter, and garlic-infused olive oil.
STEP 4: PASTA
Cook the pasta until al dente in generously salted water and retain about 1-2 cups of the pasta water.
Drain the pasta through a colander and immediately toss the pasta in the mixing bowl with a little pasta water to melt the butter and pecorino.
Add additional pasta water as needed to create a creamy consistency.
STEP 5: SERVE
Top the pasta with additional pecorino cheese, garlic, and roasted pistachios.
INGREDIENTS
Makes 3-4 servings
1 C Pecorino Toscano, grated
½ C Roasted pistachios, roughly chopped
3 cloves garlic, sliced
½ C butter, cubed
¼ C olive oil
Pasta water as needed
½ lb pasta shells, dry
Sea salt for the pasta water (about 1 TBSP)
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