orecchiette With pistachio cream & Hazelnuts

Sage chips are not optional.

*Serves 2-4.*

Ingredients

&

Equipment

1 cup raw and peeled pistachios
2 cups whole milk
1/2 lb orecchiette
1/2 cup freshly grated Parmesan cheese, plus additional for garnish
1/2 cup whole hazelnuts
6-7 sprigs of fresh sage
6 tbsp of butter
3-4 tbsp of olive oil, plus additional for garnish
2 tbsp of flour
1 tsp of red pepper flakes
Salt, pepper, and white wine vinegar to taste
1 medium sauce pan
1 medium high walled sauté pan
1 small sauté pan
1 small sauce pan
1 small bowl filled with ice water
1 wooden spoon
1 slotted spoon
1 cutting knife
1 medium cutting board
Food processor fixed with knife blade, or high powered blender
1 medium colander or strainer

Prepare pistachio Paste

Add 3-4 inches of water to the small sauce pan. Lightly salt. Bring the water to boil over high heat. When the water is boiling, add the pistachios, and cook for 1-2 minutes. Drain the pistachios into the colander, and add them to the small bowl of ice water. Let stand for 1-2 minutes, then strain. Rinse the small sauce pan for later use.

Add the pistachios to the food processor, and process until the pistachios have formed a rough paste. With the processor or blender running, begin to add the olive oil in a steady, thin stream, until the pistachio paste is relatively smooth. (You may have leftover olive oil, or you may need more to reach the desired consistency.) Set the pistachio paste aside as you prepare the pasta and sauce.

Prepare pasta and sauce

Bring 6-7 inches of heavily salted water to a boil in the medium sauce pan. Add the pasta, and cook until just shy of al dente.

Meanwhile, roughly chop the hazelnuts, and toast in the small sauté pan over medium heat for about 5 minutes. (Watch them carefully, as they quickly burn.) Remove from heat.

In the small sauce pan, bring the milk to simmer over medium heat.

In the high walled sauté pan, melt the butter over medium heat. Continue heating the butter, occasionally swirling the pan, until it has begun to take on a deep amber hue. Add the sage, and lightly fry for 2-3 minutes. Using the slotted spoon, transfer the sage to the sauté pan of hazelnuts. (If the high walled sauté pan appears dry, add the remaining 2 tbsp of butter and let melt before proceeding.)

Add the red pepper flakes to the high walled sauté pan, and let bloom for 30 seconds. Sprinkle on the flour, and cook, stirring constantly, for 3-5 minutes. Off heat, add the simmering milk, and stir to combine, scraping the bottom of the pan. Return to low heat. Add the pistachio paste, and stir to combine. Around this time, the pasta should be done. (If not, turn off the heat on the sauce, and cover. Set over low heat when the pasta is ready.)

Strain the pasta, and add it directly to the sauce. Stir vigorously to combine. Add the parmesan and half of the hazelnuts, and stir to combine. Season to taste with salt, pepper, and white wine vinegar.

Scoop a generous helping on a plate, and garnish with some of the remaining hazelnuts, a few sprigs of fried sage, dots of olive oil, and Parmesan. Enjoy.