Bowtie Pasta with Mushroom Sauce
Easy
Every year in September, in the historical center of Bronte, Sicily, the festival of the pistachio nut (sagra del Pistachio) takes place. Pistachio nuts were introduced into Sicily by the Arabs and Bronte is the center for its cultivation; the pistachio, known as the “green gold of Etna” is prized for its intense green color and used in everything from pastries to fillings for vegetables and for flavoring salame.
Serves 8 as a first course
This recipe was featured on Season 20 - Episode 2007.
Comments
Brad Grimm
I just watched your show(2007 season20) and loved it.I can’t wait to make some of your recipes…!!…Brad
Glenn Berry
Love your 2007 show
greg
I believe this serves 8, but it’s not indicated; wish it was. Also, it doesn’t specify that raw, unsalted pistachios should be used, but I am assuming that they are.
Vada
I loooove your show! I am 60 years old and I am still learning from great cooks as yourself!! Keep up the good work! I cannot wait to try this recipe!
Laura Lea
I’m so glad I found this recipe! I spent a few days in Sicily in July of 2010 and we were served this dish at a place called Hotel Solemar. I cannot wait to try it!
LeoW
Just made the Farfalle w/pistachio cream sauce…outstanding recipe and really enjoyed it.
Saw it on your show this past week.
Thank You, Mary Ann
LeoW
Fairless Hills, Pa.
BJ
Farfalle with Pistachio Cream Sauce
This recipe was so simple, even my boyfriend could make it and it was absolutely DEEEE-Lish-ous!!!
Bandman
Is there anyway to get the nutritional breakdown of the Farfalle with Pistachio Cream Sauce recipe? I’ve prepared this and it is indeed excellent.
DKO
AaaahhMazing! Just be sure to save some pasta water to add to the sauce.
Mary
I love your show, been vegetarian since 1972 but can adapt some of your non vegetarian recipes. I like the way you speak to your audience, you have confidence that we have some skills, which we do, yet you explain stuff as if you’re simply sharing your love of Italian cooking with us. You show us places in Italy I’ll never be able to see in person. I envy your garden. I can see how just a tiny kitchen in Italy, where space is at a premium, can produce delicious food. How Italian youth still cooks their meals, rather than fast foods. Who you really are, shines through. You’re the bee’s knees!
Katherine Torrisi
Being allergic to milk, I used cashew cream. So good.