Up next in 10
Pistachio Pasta Recipe | Pasta Dinner Ideas - If you're constantly looking for new pasta dinner recipes, try this pistachio basil pasta recipe with prosciutto. It's easy and delicious, y'all!
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
Pistachio Pasta Recipe: https://www.pauladeen.com/recipe/pistachio-pasta/
------------------------
For more Love & Best Dishes videos, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFSVQ49oX2ffNPnKt3F8_zB
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
Sign up for my Newsletters: https://mailchi.mp/pauladeen.com/youtube
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #loveandbestdishes
Show More Show Less View Video Transcript
0:00
- Y'all.
0:01
I'm here with a friend that has done a show with me before.
0:05
(Paula laughs)
0:06
He and his wife.
0:07
This is Greg,
0:08
and his wife, Shirley.
0:10
And they supply our stores
0:14
with the wonderful, wonderful olive oils that we carry.
0:19
Right?
0:19
- Absolutely.
0:20
- They come from you.
0:21
Greg is gonna share a wonderful, wonderful recipe
0:25
with us today.
0:26
I think it's called, pot, pop...?
0:29
- Pistachio Pasta.
0:31
Say that three time real fast.
0:32
- I can't say it one time, Greg!
0:34
(chuckling)
0:35
Pistachio Pasta.
0:37
- Pistachio pasta.
0:38
- So this Is a nut-
0:38
- And I'm gonna be your nut chopper.
0:40
- Yeah.
0:41
- I got the pistachios right here.
0:43
Already done the onions.
0:44
Now your water is boiling for the pasta.
0:47
- [Greg] Yeah, let's get the pasta started.
0:48
- And I salted that.
0:49
I salted your water for you.
0:50
- Thank you, Ma'am.
0:51
This is a Lemon Pepper Linguini.
0:54
It's a pound, as the recipe calls for.
0:56
- Uh huh, uh huh.
0:57
- Most people will just dump it in there.
0:58
But you know what, what I like to do, because-
1:01
- You like to go ahead and break it?
1:02
- I like to break it because,
1:03
breaking now it's a lot easier.
1:05
- Sometimes I'll do that too.
1:08
- So I'll plate it.
1:09
- Uh huh, uh huh.
1:13
- Pasta is strong! - Pasta is tough!
1:15
(Paula laughs)
1:16
All right, see there, it's only broken
1:17
in about two - three inch, little-
1:18
- Uh huh, yes.
1:19
I like that, its so much easier to eat.
1:21
- And that is.
1:22
- And especially if you're feeding children
1:24
- Now, I saw you had some Sevillano Olive Oil
1:26
back here off your right shoulder.
1:27
Would you grab that beautiful bottle?
1:29
- Yes.
1:30
- [Greg] Back behind you.
1:31
- Back behind me?
1:32
- [Greg] Yep.
1:33
- Which one am I getting?
1:34
- The Sevillano, that's a Spanish, yep.
1:36
- Okay, okay.
1:37
- Sevillano Olio.
1:38
- Yeah.
1:39
- This will add some nice flavor.
1:40
Now this is not a recipe,
1:40
but I just like to put a little bit in just to kind
1:42
of help keep it from sticking when it comes out.
1:44
- Yes.
1:45
- And this will add a wonderful flavor
1:46
- And I do that
1:47
quite often when I'm
1:48
cooking pasta
1:51
so it won't lump.
1:52
- All right we'll get that going.
1:53
- All right, so how long are we gonna cook that Greg?
1:55
- Well, the recipe calls for al dente,
1:57
but we'll probably go a little bit beyond that.
1:59
- I'm not Italian, I don't want al dente.
2:02
I want the 'al softe'
2:03
- Saves our teeth, doesn't it?
2:05
(Paula laughs) - Yes.
2:06
So I'm gonna be chopping your nuts.
2:08
And do you want us to turn that iron?
2:11
- [Greg] Yes, lets get that started.
2:12
- [Paula] Okay.
2:13
- [Greg] While you're chopping.
2:13
- [Paula] And what temperature do you want it on?
2:14
- [Greg] Just on low to medium.
2:16
- Oh, okay.
2:18
- [Greg] Medium to maybe a little bit medium-high.
2:19
I'll watch it and see.
2:19
- Okay.
2:21
- [Greg] We want to go ahead and-
2:21
- That's medium.
2:22
- Once we got it started, we got her started.
2:24
Now, I'm gonna take-
2:25
- I'm gonna be chasing these nuts all over the house.
2:29
You know, I should use the
2:32
little chopper, but it's noisy.
2:35
All right, how big do you want these pieces to be?
2:38
- A little bit smaller than that.
2:40
- A little bit smaller.
2:41
- [Greg] Yeah, they gotta be,
2:43
gotta be little bit smaller than that.
2:46
- [Paula] You tell me when.
2:47
(Pistachios crunching)
2:53
- [Greg] That looks good.
2:54
- [Paula] Okay.
2:55
- [Greg] If you see a full nut there,
2:56
just make sure you grab that one
2:57
and get her cut in half.
2:58
- [Paula] Okay.
3:00
- The recipe calls for, while you're chopping the nuts
3:02
I'll get this pan started
3:03
because we wanna put the oil in before it heats up.
3:05
We want to bring the oil up to temperature.
3:07
- Why?
3:08
- For the saute.
3:09
- Why is that?
3:10
- Well, you don't wanna pour it into
3:11
a hot, sizzling pan because it'll kill,
3:12
number one, the polyphenols
3:14
and it'll change the flavor a little bit.
3:15
We wanna bring the temperature up slowly.
3:17
- Might want to-
3:19
- [Greg] So, it's tossed roughly with
3:20
two tablespoons of butter.
3:25
- [Paula] You need butter?
3:25
- Three of the lemon.
3:26
Nope, Butter Olive Oil.
3:27
Your Favorite!
3:28
- Oh, you didn't say Butter Olive Oil.
3:29
I will love this.
3:30
- Hey, when I say something,
3:31
I'm typically talking olive oil.
3:32
- Okay.
3:33
- Because that's my thing.
3:34
- That's your lemon.
3:36
- Now I'm going to use a lemon,
3:37
which I don't think you carry.
3:38
- I was gonna say, have I tasted the lemon before?
3:42
I think I have, yes.
3:44
And there's an orange?
3:45
- Yeah, I got a blood orange.
3:47
- Yes, and that one's nice.
3:49
- You're doing a good job on chopping my nuts.
3:51
- I'm trying.
3:52
- Does that mean you're nutty?
3:53
- I'm nutty nutty!
3:54
I'm nutty as that bowl of pistachios.
3:58
But I'm a good nutty.
4:00
- [Greg] I agree.
4:01
- [Paula] I'm not certified.
4:03
(Paula chuckles) I'm just nutty.
4:05
- [Greg] Well, I'm just crazy, still.
4:07
(Paula laughs)
4:08
So I'm gonna go ahead and put in this lemon olive oil.
4:09
It's three tablespoons, I don't measure.
4:12
I've done it so many times.
4:13
- [Paula] Uh huh, I'm the same way.
4:15
- [Greg] But please use your measuring devices
4:17
if you're not as good of a cook as you.
4:21
We're gonna take two slices prosciutto
4:22
We're gonna cut it up into about one inch chunks.
4:25
- Okay, what size package is that?
4:29
(nuts crunching)
4:31
- I don't know, I don't have my eyes on.
4:32
- Okay, okay.
4:34
It just calls but two slices of prosciutto.
4:37
- Right, but they typically come in that size.
4:39
They're about eight inches long, couple of inches wide.
4:42
- Yeah.
4:43
- Two of those, you know, we don't have to be exact.
4:44
Just if you like prosciutto a lot, then go for three.
4:50
I'm gonna go ahead and dump these onions in
4:50
because that oil is starting.
4:53
- Well, I turned it down for you then.
4:56
- [Greg] And it takes a few minutes anyway.
4:59
Coat it in that lemon and butter olive oil.
5:01
- [Paula] Yes.
5:02
- [Greg] I'll wait till it starts emitting its aroma.
5:05
Now I think we need to go ahead and start adding the wine.
5:08
- [Paula] Okay.
5:09
- You can use any white wine, I brought us some
5:12
Riesling from Richard Childress' Vineyards.
5:14
- And how much of this?
5:16
- My friend Richard.
5:16
That's a cup, one cup of that.
5:18
- Richard
5:20
and Judy that's the nicest people.
5:23
You know they're big into
5:24
America's number one sport,
5:28
racing.
5:29
- Uh huh.
5:29
- I think both of their sons
5:30
or they're both of their grandsons
5:32
- Grandsons, right.
5:33
- Race.
5:34
- Right.
5:35
- And he grows-
5:36
- Oh, he's got an amazing vineyard.
5:38
- He does, I've seen it.
5:40
- Yeah.
5:41
- Are we gonna measure this, how much?
5:42
- Just one cup.
5:43
- Okay.
5:47
I was gonna say this is not sparkling, is it.
5:49
- No, this is a Riesling.
5:51
You can use a Chardonnay.
5:52
- Okay.
5:53
- Whatever you prefer.
5:54
- It smells good.
5:55
- If you have a preference.
5:58
Do I need to card you before you taste it?
6:00
- Yes.
6:00
- Okay.
6:02
(Both chuckle)
6:06
- That's real good.
6:07
- Yeah.
6:08
Wait till you smell it simmering in there.
6:10
- You know what I think turn me against wine
6:12
is red wines, where there so dry
6:16
they almost hurt your tongue.
6:18
But now, these?
6:20
- [Greg] This is Shirley's favorite, too.
6:22
Let's go ahead and forward that in there.
6:23
- [Paula] Oh!
6:24
- [Greg] Yeah, let's get it in there.
6:24
- Okay.
6:25
- [Greg] We gotta get it.
6:26
- Let me know if I need to turn it back up now.
6:27
- [Greg] We might have to just a little bit.
6:29
I'll let you do that since-
6:30
- Yeah, because I'm-
6:32
- Okay, alright.
6:33
- All right, I got you back on medium.
6:37
Yes, that was really, really tasty.
6:43
- [Greg] You know what, I gotta step ahead of myself.
6:45
We should have added the prosciutto, but that's okay.
6:46
We'll go ahead and add it.
6:48
We'll add it after this gets simmering a little bit.
6:50
- [Paula] You know what?
6:51
- It will end up just the same.
6:52
- Everything in the kitchen can be fixed.
6:56
- Fixed, absolutely.
6:57
- You know?
6:58
The only thing I have not found that I could fix
7:03
and if somebody knows how to fix it,
7:05
please get in touch with me ASAP
7:09
and share it with me.
7:10
Scorching.
7:12
Scorching a pot of bean, you know the dried beans.
7:16
- Yeah.
7:16
- I just put them in the trash.
7:18
- Yeah.
7:19
- Because there's no way to get rid of that taste.
7:22
- Alright so, when this this gets,
7:23
we'll get this going a little bit more, add the prosciutto.
7:25
- Okay, so you actually want the wine to,
7:27
kind of, cook down.
7:29
- Cook down just a little bit, yeah.
7:30
- Okay.
7:31
- I think the recipe calls for about three minutes.
7:32
Three to four minutes.
7:33
- [Paula] Okay, yeah.
7:35
- [Greg] Let's see here.
7:35
- And it's amazing how quickly
7:40
it will evaporate.
7:42
- [Greg] Yeah, I'm going to add-
7:43
- [Paula] you know what I think I'm gonna do, Greg?
7:45
I think I'm gonna pour up
7:48
your pasta.
7:51
- [Greg] You wanna go ahead and take it off?
7:53
- [Paula] Yes.
7:54
- [Greg] Go ahead and strain it, set it aside,
7:55
while you sit here in just a few minutes.
7:57
- [Paula] Alright.
7:58
- [Greg] Now when those get
8:01
just about cooked down, not quite all the way.
8:03
- okay.
8:04
- We're going to go ahead and add in the heavy cream.
8:07
- Okay.
8:08
And now you said something about
8:10
you were supposed to put the-
8:12
- The prosciutto.
8:13
- the prosciutto in earlier.
8:14
So would it brown that way, if you do it?
8:17
Okay.
8:18
- Yeah, it would've browned it a little bit
8:19
- Because this is just like boiling.
8:21
- Yep, yep.
8:23
It's all right, but.
8:26
We'll fix it.
8:27
- I can't get over,
8:28
y'all, I can't get over the lemon flavor.
8:32
That was just in that naked pasta.
8:35
- And we ain't done with lemon yet.
8:38
- Mm mm mm.
8:40
- [Greg] I tell you what, let's go ahead
8:41
and add these pistachios in there.
8:43
Because when they get in there,
8:44
they're gonna suck up a lot of that wine juice.
8:45
- [Paula] I bet, I bet.
8:46
Because I chopped them to-
8:49
- [Greg] Go ahead and stir those in there.
8:50
- [Paula] ...bits and pieces.
8:52
- [Greg] We will go ahead and add the-
8:53
- [Paula] Oh yeah, look.
8:55
- [Greg] One teaspoon of a pepper, in like that.
8:57
- [Paula] Now what kind of pepper is that?
8:59
I noticed it.
9:00
- This is again, this is our pepper,
9:02
It's Olive Oil Divine's.
9:04
It's a Pennsylvania pepper, it's a seasoned pepper.
9:06
It's got a little bit of garlic in it.
9:08
- Okay.
9:10
I like that.
9:11
- [Greg] A couple of other-
9:12
- All right, here's the ingredients;
9:13
black pepper, garlic, onion, bell pepper, and celery.
9:16
I like that.
9:18
Oh, I really like that.
9:23
Michael.
9:24
- I like to finish my steaks with it.
9:26
- Oh yeah, yeah.
9:28
- You like that?
9:29
- Yeah.
9:30
- I'll leave this jar for you.
9:32
- Thank you.
9:33
- And for Michael.
9:36
- I can't put enough black pepper on his food.
9:41
- [Greg] Alright.
9:41
- [Paula] Like when I cook him an egg,
9:44
that egg is not yellow and white, its black.
9:48
- [Greg] He sounds like me, I never have salt on it too.
9:51
- [Paula] Yeah.
9:52
- [Greg] I'm gonna go this with this cream in.
9:53
We don't wanna get too late behind on that.
9:54
- [Paula] He's not a big salt eater, but that pepper,
9:56
you can't give him enough.
9:58
- [Greg] Well, you know if you need-
9:58
- [Paula] Alright, I'm putting this back over here
10:00
so you won't expect it leaving.
10:02
(Paula laughs)
10:03
- [Greg] Your stealing it from me now, huh?
10:05
- [Paula] Now, are we gonna put the pasta in there?
10:07
- [Greg] We are.
10:09
- [Paula] Okay.
10:09
- [Greg] Yes ma'am.
10:10
- Okay.
10:11
- We're gonna let that cook down just a little more.
10:14
- Okay.
10:15
- Gotta get a little bit more sticky,
10:17
or gooey, as I call it.
10:18
- Okay.
10:19
- [Greg] Alright, we're looking good.
10:20
- [Paula] Ready?
10:21
- [Greg] Yes ma'am, dump that in there.
10:23
- [Paula] You want me to dump, oh, okay.
10:27
And that was, I'll have to look on the package again
10:29
to see what size that was.
10:31
- [Greg] One pound.
10:31
- [Paula] One pound of pasta.
10:35
They'll need to make sure that
10:39
y'all get this recipe down good,
10:42
and of course there'll be a link to go to.
10:44
- [Greg] It's on our website right now.
10:47
Though I'm sure you'll have it on yours.
10:48
- [Paula] It'll be on my website, yes.
10:51
Now, we got a little bit of pasta water, right?
10:54
Not much, but just a little bit.
10:58
- [Greg] You can pour that in there.
10:59
- [Paula] I was going say,
11:01
and you'll probably be turning that down
11:04
some, yes.
11:06
You're the right one.
11:08
right now, this isn't much water,
11:09
but
11:13
that pasta water is full of starch
11:18
and it'll help thicken things
11:21
and it'll help
11:23
whatever your liquid is
11:25
it will help it stick to that pasta better.
11:28
The pasta water.
11:29
- [Greg] I didn't know that either.
11:31
All right, now we're going to finish plating.
11:34
I'm gonna finish with-
11:35
- Can I move this?
11:36
- ...some basil leaf.
11:37
Now if you have some basil olive oil,
11:38
you can also drizzle some basil.
11:40
- Do I have that?
11:41
- But no, I do need the,
11:42
I do need the Mediterranean Lemon Balsamic.
11:46
We're gonna drizzle some of that here in just a minute.
11:49
It's another finishing tip.
11:51
- Okay.
11:51
- Isn't this pretty?
11:52
- Yes.
11:53
Which one did you say you needed?
11:55
- [Greg] Which one you got there?
11:56
that right there.
11:57
That's a Mediterranean Lemon.
11:58
This is balsamic vinegar, not an oil.
12:00
- [Paula] Okay.
12:01
- [Greg] Now, remember we used the oil to saute.
12:03
So we're going to finish with the balsamic vinegar.
12:06
- [Paula] With the vinegar.
12:07
- We're just gonna
12:09
just drizzle over nicely.
12:10
Let it soak down in there.
12:13
Everybody here likes lemon, right?
12:14
- [Paula] Yes.
12:16
- All right,
12:19
and there you go, ready to eat!
12:23
Come get it Michael.
12:25
(Paula laughing)
12:27
- You going to come stick a fork in it Mikey?
12:30
- [Michael] Hey, yes.
12:33
- And I use a smaller fork.
12:34
Those are the forks for adults, on the right hand side.
12:40
Alright, now so we not have to do a lot of twirling.
12:44
- Not a whole lot, yeah.
12:45
Actually, a spoon might be easier to eat this to be honest.
12:48
- [Paula] You know, I always use a spoon
12:49
to just get it on my fork.
12:53
Listen to that beautiful rain, y'all.
12:56
Can y'all hear it?
12:58
- Maybe that's a tropical storm coming in?
13:00
A hurricane?
13:02
- [Michael] Hurricane.
13:02
- Well, I just like the rain.
13:05
Is it good?
13:06
- Of course its good.
13:09
(indistinct chatter off screen)
13:11
- [Paula] Mm.
13:14
(Paula giggles)
13:17
That's so good.
13:18
- Winner?
13:19
- Winner, winner, chicken dinner!
13:20
- Amen.
13:21
- Mm mm mm.
13:24
And I think I want a piece of that basil.
13:28
- I'm making a mess over here.
13:29
- That's all right.
13:30
- I'm doing a Paula.
13:32
- Ha ha! That's what they make dish rags for.
13:36
You know what I mean jelly bean?
13:39
- I do.
13:40
You notice us how that pistachio tastes like
13:43
the beef in your mouth?
13:45
Or feels like rather, not tastes like.
13:48
Isn't that cool?
13:49
- Mm hm
13:52
One last try.
13:59
Mm, that is so good.
14:02
Thank you Greg.
14:03
- You're very welcome.
14:05
It's one of my favorites.
14:07
- It is so good and it's different.
14:11
You know, there's just a little something.
14:13
- Every taste has a little bit.
14:15
Every taste you get,
14:16
you can taste a little bit of the pepper, taste the lemon.
14:18
- Yes.
14:19
- The pistachio.
14:20
- The basil.
14:20
- Yeah.
14:21
- And this may have seemed like a long recipe to y'all,
14:26
but you could do this in 10 minutes.
14:29
- If you prepared everything, yeah.
14:31
- Yes.
14:31
- Chopping the nuts takes, we need a better nut chopper.
14:34
- Next time I've learned
14:35
I'm going chop them nuts in a chopper, ha ha!
14:39
I ain't chasing no more pistachios around this kitchen.
14:43
(both laughing)
14:45
- You did a fine job.
14:46
- Thank you, but
14:49
it really is a 10 minute meal.
14:51
- Yeah.
14:52
- Get your water boiling and it's so good.
14:55
And I know that Greg, along with me, will always be there
15:01
sending y'all love and best dishes as well.
15:08
Hey, y'all, it's Paula Deen.
15:10
Now, if you enjoyed this video, be sure to like it
15:14
and click the subscribe button as well as the notification
15:17
and bell to be alerted when I post a video.
15:21
Love and Best Dishes Y'all.
#Food & Drink
#Hobbies & Leisure