Farfalle with Pistachio Sauce
1-lb farfalle pasta (Bowties)
1 medium onion, chopped
½-lb ground, unsalted pistachio nuts
4 tbsp olive oil, plus some extra
1½ cups heavy cream
Crushed red pepper
Salt and pepper
Freshly-grated Parmesan cheese
Chop the onions; grind the pistachios so the pieces are very small but not completely uniform. Cook the pasta in a pot of boiling, salted water. While the pasta cooks, begin the sauce. Heat olive oil in a large sauté pan, add onion, and cook until translucent, but not browned. Add pistachios and enough oil to moisten them, making a paste-like consistency. Cook, stirring over medium heat, for about one minute. Add cream, stir until heated, and remove from heat. Add crushed red pepper, black pepper and salt to taste. When pasta is cooked al dente, drain well and add to the sauté pan with the sauce. Toss well to coat, and serve immediately with lots of freshly-grated Parmesan cheese.