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California Style Pasta

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  Dry roasted shelled pistachios 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Green onions 3
  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
  Salt To Taste
  Water 1 Liter
  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.

Recipe Summary

Main Dish

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California Style Pasta Recipe