Penne al Pistachio
Ingredients for 4 portions:
- 250g Dried Egg Pasta
- 100g 5 Cheese Cream Sauce
- 50ml Milk
- 150g Pistachio Pesto
- Shavings of Parmigiano Reggiano
Cook the Penne pasta in salted boiling water until al dente. In the meantime heat the 5 cheese sauce and milk to form a creamy sauce.
Add the pistachio pesto.
Drain the pasta and toss in the sauce .
Serve at once with shavings of Parmigaino Reggiano. |
Rack of Lamb with Pistachio Crust
Ingredients for 2 portions:
- 2x6 bone Racks of Lamb
- 1 Tbs Fresh Thyme
- 3 Tbs Pistachio Pesto
- 1 Tbs Extra Virgin Olive Oil
- 1 Tbs Fresh Breadcrumbs
Pan fry the racks of lamb to seal. Mix all the other ingredients together to form a paste and spread on the 2 racks of lamb.
Roast in a medium oven for approximately 12-15 minutes. Serve at once.
* Variations to the lamb the pistachio crust works wonderfully with Sea Bass fillets, salmon fillets etc.
A nice change in the traditional Beef Wellington using the Pistachio Pesto instead of mushrooms.
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