Spaghetti with Pistachio Cream Sauce

Heat a large stockpot filled with water over high heat. While heating, prepare sauce.⁣

In a small skillet, heat pistachios over high heat. Move around often, ensuring they don’t burn. Cook for 3-4 minutes or until lightly browned. You should start to smell the nuttiness once they are ready to go. Remove pistachios from heat. ⁣

Combine pistachios, garlic, salt, pepper and lemon juice in a food processor. Do not blend yet. Using the same skillet previously used for the nuts, heat butter over high heat. Butter should quickly melt. Let it brown slightly but don’t let it burn. Once melted and slightly browned, add butter to food processor with ingredients already included. ⁣

Blend until well combined and no large pieces of nuts remain. While blending, stream in a few tablespoons of olive oil and help with consistency.

Remove pistachios from heat. Combine pistachios, garlic, salt, pepper and lemon juice in a food processor. Do not blend yet. Using the same skillet, heat butter over high heat. Butter should quickly melt. Let it brown slightly but don’t let it burn. Once melted and slightly browned, add butter to food processor with ingredients already included. Blend until well processed and no large pieces of nuts remain. While blending, stream in a few tablespoons of olive oil and help with consistency.⁣

Add noodles to boiling water with a pinch of salt. Mix occasionally so they don’t stick.⁣

Remove pistachio mixture from food processor. Return to your skillet and add pistachio mixture with heavy cream over medium heat. Whisk consistently until creamy and thick. Be careful to not cook too long or mixture will become quite thick. Once you notice a sauce-like consistency, turn off heat.