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Penne with Pistachios, Broccoli and Cream

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  • Toast the nuts on a baking sheet for 5-7 minutes; cool, chop and set aside. Cook the broccoli in a stock pot in boiling salted water, uncovered, over medium-high heat until tender, about five minutes. Remove broccoli, saving the water so the pasta can be prepared in the same pot.
  • Saute garlic in butter in a saute pan over medium heat, pressing the garlic with wooden spoon ot release its flavor. When the edges start to brown, remove and discard garlic. Add the broccoli and pepper. Increase heat to high and pour in the wine, stirring for about 1 minute. Reduce heat to medium. Pour the half-and-half and cream over broccoli mixture and simmer about 2 minutes. Season with salt. Keep warm while boiling the pasta.
  • Prepare penne (in broccoli water) according ot package directions; drain and return to the pot. Combine broccoli sauce with pasta stirring over low heat. Add cheese, stirring until it melts; transfer to a platter. Garnish with pistachio nuts and serve immediately.


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