California Style Pasta
|Dry roasted shelled pistachios||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Garlic clove||1 Large, minced|
|Half and half||1⁄2 Cup (8 tbs)|
|Cream cheese||6 Ounce, cut in to chunks (Room Temperature)|
|Finely shredded lemon peel||3⁄4 Teaspoon|
|Lemon juice||2 Teaspoon|
|White pepper||To Taste|
|Fettucini/10-ounce package dried fettucini||3⁄4 Pound|
|Seedless green grapes||1 Cup (16 tbs), cut in half|
|Thinly sliced smoked salmon||6 Ounce, cut in 1/2-inch squares|
Rub pistachios against each other to remove most of skins and expose green interior.
In a small skillet, melt 1 tablespoon butter or margarine.
Add skinned pistachios; saute until toasted.
Be careful because pistachios burn easily; set aside.
Slice green onions, separating white portions from green tops.
Set sliced green-onion tops aside.
Melt remaining 3 tablespoons butter or margarine in a medium saucepan.
Add sliced white portions of green-onions and garlic; saute until onion is soft and transparent.
Add half and half and cream cheese.
Stirring constantly, cook over medium-low heat until cheese melts and sauce is smooth.
Remove from heat.
Season with lemon peel, lemon juice and white pepper to taste.
Salt lightly, if desired; most smoked salmon is salty.
Bring a large kettle of salted water to a rapid boil; add fresh or packaged pasta.
Cook fresh pasta about 3 minutes; cook packaged pasta according to package directions.
Drain and return to kettle.
Add cream sauce; toss to distribute.
Reserve about 1/4 each of toasted pistachios, grapes and green-onion tops for garnish.
Add remaining toasted pistachios, grapes, green-onion tops and salmon to pasta mixture.
Adjust seasonings to taste.
Pour onto a platter or into a large serving bowl.