Asparagus Pasta with Pistachio Aillade
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Katrina S. April 13, 2020
I made this tonight, I subbed fresh fettuccine because it’s what I had, and it worked well. I didn’t have tarragon but I did have fresh pea shoots so I added those in at the end of the vegetable cooking step. I added simple sautéed shrimp on top and this dish absolutely screams spring. A tasty combo, I really liked the feta with the pistachio and asparagus, I’ll think of other ways to combine these elements again.
Darian February 3, 2019
My family loved this! It worked especially well as a make-ahead/eat chilled or room temp as my daughter had a late soccer game and we were all on different schedules. I really liked the aillade and the depth it added to the pasta. The pistachios and asparagus worked really well together.
EmilyC May 2, 2019
Sorry I missed your comment, Darian! So glad you tried and liked this dish. Thanks for your note!
Jade M. August 22, 2018
so I made this at home for a side dish and also served this for a lunch service for a catering company. Everybody was curious about it because it is made with pistachio aillade. They were kind of curious what this is. Everyone who had tried it, said it was amazing and very good. Few things that I would change is substitute canola oil or any neutral oil with virgin olive oil. Olive oil tends to get too bitter when I blend the nuts and EVOO together. I warm the nuts for less than 5 minutes, so it won't get too brown and burnt. This is really awesome with any spring vegetables, artichokes. Adding tarragon and parsley is really superb for this pasta dish.
FrugalCat April 28, 2018
Any nut would be good with this, I think. Certainly almonds or walnuts.
EmilyC April 28, 2018
Yes, almonds or walnuts can be subbed! Walnut aillade is the most traditional. I’ll admit that I’m partial to pistachio aillade...it’s so special with asparagus, artichokes, and other spring vegetables!
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