Turkish-Inspired Pasta With Pistachios and Yogurt

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Sandy Tallant's "lifelong passion" for nutrient has been fueled by planetary travel, an Italian grandma and a mother-in-law successful Louisiana. Until astir a twelvemonth ago, she was an municipality planner; present retired, she's moving arsenic a cooking teacher and doing immoderate writing: "I person 4 cookbooks successful the works." She says the dishes she teaches successful her classes are "reinterpretations of caller flavors that person excited maine arsenic I've traveled." Her people topics see Turkish, Italian, southbound Louisiana and vacation cooking.

Time spent surviving successful Turkey led her to make this dish. You won't find it connected a accepted Turkish table, she says: "It's 1 that I came up with, a much modern mentation of Turkish ingredients."

We've suggested utilizing fettucine, but the condiment works good with a assortment of pasta shapes, truthful you tin usage your favorite.

The nut-and-cheese substance tin beryllium prepared a time successful advance, covered and refrigerated. Let it beryllium astatine country somesthesia to instrumentality the chill disconnected earlier using.

Adapted from a look by cooking teacher Sandy Tallant of the District.

Ingredients

2 ample to 4 ample cloves pressed garlic
3/4 cupful shelled roasted and salted pistachio nuts (about 3 ounces shelled nuts oregon 6 ounces with shells)
2 tablespoons to 3 tablespoons olive oil
2 tablespoons freshly squeezed citrus foodstuff (from 1 mean lemon)
1/4 cupful to 1/2 cupful grated parmesan oregon Romano cheese, positive much for serving
1/4 cupful parsley leaves, positive much leaves for garnish
2/3 cupful whole-milk Greek-style yogurt oregon drained yogurt (may substitute creme fraiche oregon sour cream; bash not usage a nonfat dairy product), oregon much arsenic needed
Salt
Freshly crushed achromatic pepper
10 ounces caller fettuccine oregon 8 ounces dried fettuccine (may substitute a favourite pasta shape)

Nutritional Facts

Per serving

Calories
450
Fat
21 g
Saturated Fat
5 g
Carbohydrates
50 g
Sodium
270 mg
Cholesterol
10 mg
Protein
18 g
Fiber
4 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from a look by cooking teacher Sandy Tallant of the District.

Tested by Jane Touzalin.

Published September 18, 2012

Updated March 14, 2026