Pennette with Pistachio Cream Sauce, special sicilian pasta recipes

Today It’s time to try this special sicilian pasta recipes, Pennette with Pistachio Cream Sauce
8 oz. penne pasta
1/2 medium white or yellow onion, chopped
1/4 C. ground pistachio (unsalted nuts, ground in a blender or food processor)
2 T. olive oil (plus a little extra)
100 gr fresh grated Grana cheese or caciocavallo

Bring a pot of salted water to boil. In the meantime, chop onion and grind the pistachios until the pieces are very small but not completely uniform. Add pasta to water and boil according to package directions.

While pasta is cooking, begin sauce: heat olive oil in a medium saute pan, add onion and cook until translucent but not browned. Add pistachios and 3 or 4 cup of boiled water ( take on pot ) and  mix, after 1/2 minutes take fresh grated grana or caciocavallo and mix with pistacchio and water, lower the heat and stir until it becomes creamy.

When pasta is al dente, drain well then add to the saute pan with the sauce. Toss well to coat and serve immediately with a gentle glass of sicilian wine.

Semplice no! Buon Appetito!