Parpadelle With Pistachio Cream Sauce

• 1/4 cupttred onion, small dice
• 1 clovettgarlic, minced
• 8-12 slicestrosciutto, chopped
• 1/4ttMoroccan preserved lemon OR 1 tbsp lemon zest
• 1/4 cupttpistachio nuts, ground or rough chopped
• 1/4 cup ttolive oil
• 1/2 cupttheavy cream
• TTttSalt
• TTttPepper
• 1 tbspttfresh parsley, minced
• 1 tbspttparmesan cheese, grated
• Fresh parpadelle or linguine, cooked al dente

1. 1.teat oil in pan and saute onion with garlic until tender
2. 2.tdd prosciutto and lemon and heat through.
3. 3.tdd pistachio nuts stirring quickly then add olive oil to make a paste.
4. 4.ttir in cream, mixing well.
5. 5.tdjust seasoning.
6. 6.tdd enough pasta cooking water to thin sauce to desired consistency
7. 7.tadle sauce over pasta and dress with parsley and parmesan.

onion, clovettgarlic, lemon zest, nuts, olive oil, cream, ttttsalt, ttttpepper, parsley, parmesan cheese, fresh parpadelle

Taken from www.epicurious.com/recipes/member/views/parpadelle-with-pistachio-cream-sauce-50027001 (may not work)