Linguine with Broccoli & Pistachio Cream Sauce

Once upon a time in 2007, my family decided to go to Las Vegas for a couple days in the summer, but I opted not to go, partly because I would be a third wheel, partly because of Ninja, and partly because I had something I’d already made plans to do ages ago.

So, since I was home alone, my best friend came over and we made food! If I recall correctly, we had nothing to grind the sauce into a creamy consistency, so we just chopped and mashed things for a very, very long time. I also learned that I’m not the biggest fan of capers, but other than that, it tasted really effing good, and we actually made enough to last me 2.5 days (aka the timespan in which the rest of my family would be in Las Vegas).

Linguine with Broccoli & Pistachio Cream Sauce

Ingredients:
-generous 1 lb. broccoli
-salt
-1 shallot
-2 tbsp EVOO
-1 2/3 cups vegetable stock
-10 tbsp creme fraiche
-generous 3/4 cup pistachios
-1 tbsp lemon juice
-2 tbsp capers
-14 oz spinach linguine

Instructions:
1) Trim and wash broccoli and divide into florets. Blanch the florets in lightly salted water for about 5 minutes. Then pour off the water, rinse under cold water, and drain. Peel and finely dice the shallot. Saute the shallot in the hot oil until translucent. Coarsely chop one-quarter of the broccoli florets and add the pieces to the pan.
2) Stir in vegetable stock and creme fraiche. Finely grind half of the pistachios and add them. Let everything come to a boil briefly, remove from stove, and puree. Add lemon juice and salt and pepper to taste. Stir in remaining broccoli and half of the capers, mix everything together, and reheat.
3) Cook pasta in ample salted water until al dente. Drain, then combine linguine with sauce and serve with remaining capers and chopped pistachios.

Advertisement