A delightful pasta dish combining the nutty flavor of pistachios with a creamy garlic sauce.
Cook the linguine in a large pot of salted boiling water until al dente, then drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Heat a nonstick pan over medium heat and toast the pistachios until fragrant, then remove and set aside.
Stir constantly to prevent the pistachios from burning.
In the same pan, sauté the minced garlic in a bit of olive oil until golden and aromatic.
Be careful not to burn the garlic as it can turn bitter.
Add the heavy cream to the pan and stir to combine with the garlic, then season with black pepper.
Simmer the sauce gently to avoid curdling the cream.
Combine the cooked linguine with the sauce, tossing to coat evenly.
Add a splash of reserved pasta water if the sauce is too thick.
Top the pasta with toasted pistachios and grated Parmesan cheese before serving.
Serve immediately to enjoy the dish at its best.
