A couple years ago, I was eating at this quaint little Spanish restaurant in downtown Decatur (Atlanta) called the Iberian Pig.  I was hosting my favorite college friends for a reunion and we were eating there for dinner.  Although not seemingly vegetarian friendly, the staff modified several of dishes so that I could share alongside my friends, including one amazing ravioli dish smothered in a pistachio cream sauce.  The sauce left such a lasting impression on me that I went on to try recreating it for the HUBS.  Its now one of our favorite (super easy) recipes!

PISTACHIO CREAM SAUCE RECIPE

KITCHEN CHARISMA SHAH

INGREDIENTS (SERVES 4 - 6)

1. 1 tbs butter
2. 1/2 tsp olive oil
3. 1 1/2 tsp minced garlic
4. pinch of crushed red pepper
5. 30 - 40 pistachios (unsalted)
6. 1 c heavy whipping cream
7. 1 c whole milk
8. 1/2 c grated parmesan
9. handful of fresh spinach (for color/optional)
10. freshly ground black pepper (to taste)
11. salt to taste

INSTRUCTIONS

1. In a nonstick saucepan, melt the butter over medium - low heat
2. Add the olive oil and minced garlic.  Sauté until golden.
3. Add the crushed red pepper and sauté until aromatic. 
4. Remove shells from pistachios, then add pistachios to saucepan.  Cook for 5 - 7 minutes or until aromatic.  
5. Add cream & milk.  Bring to a light simmer.  Stir frequently to prevent the milk from burning.
6. Remove from heat and allow sauce to cool.  Blend (with spinach) until smooth and then return to pan.
7. Add the parmesan and stir until smooth.  
8. Serve with al dente spaghetti and veggies of choice (we love eating this sauce with sauted asparagus, mushrooms, onions, garlic and spinach)!