PISTACHIO PASTA RECIPES

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PISTACHIO MARSHMALLOW SALAD RECIPE | ALLRECIPES



Pistachio Marshmallow Salad Recipe | Allrecipes image

A refreshing treat on any day.

Provided by Samantha S

Categories     Dessert Salads

Total Time 10 minutes

Prep Time 10 minutes

Yield 8 servings

Number Of Ingredients 5

1 (8 ounce) can crushed pineapple
1 (3 ounce) package instant pistachio pudding mix
1 (8 ounce) container frozen whipped topping, thawed
½ cup miniature marshmallows
½ cup chopped walnuts

Steps:

  • Mix pineapple with juice and pudding mix in a large bowl. Mix whipped topping and marshmallows in another bowl and spread over pudding mixture; sprinkle with walnuts. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 213.8 calories, CarbohydrateContent 25.7 g, FatContent 12.1 g, FiberContent 0.7 g, ProteinContent 1.6 g, SaturatedFatContent 6.5 g, SodiumContent 187.7 mg, SugarContent 21.3 g

SIZZLED SPROUTS WITH PISTACHIOS & POMEGRANATE RECIPE | BBC ...



Sizzled sprouts with pistachios & pomegranate recipe | BBC ... image

Add a deliciously different side dish to your Christmas spread with these pan-fried sprouts and juicy pomegranate seeds, drizzled with pomegranate molasses

Provided by Good Food team

Categories     Side dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 5

3 tbsp olive oil
500g Brussels sprouts, halved
50g pistachios, roughly chopped
100g pomegranate seeds
pomegranate molasses, to drizzle (optional)

Steps:

  • Heat the oil in a large frying pan over a medium-high heat. Put the sprouts in the pan, cut-side down, and leave them to fry for 10-15 mins, tossing occasionally. If they’re just lightly brown, carry on cooking for a further 5 mins until blistered.
  • Scatter over the pistachios and stir-fry until toasted. Remove from the heat and stir through the pomegranate seeds. Season with salt and tip into a serving dish. Drizzle with a little pomegranate molasses, if you like.

Nutrition Facts : Calories 126 calories, FatContent 8 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 5 grams fiber, ProteinContent 4 grams protein

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SALTED PISTACHIO MERINGUES RECIPE | INA GARTEN | FOOD NETWORK
Meringues, like people, come in all shapes and sizes: There are small, crunchy ones that look like sweet meringue kisses and big, pillowy Pavlovas that are piled high with whipped cream and fruit. Sometimes, I pipe meringue in the shape of mini tart shells, bake them until they’re crisp, and fill them with ice cream and fruit. But my new favorite meringues, inspired by chef Yotam Ottolenghi, are these big messy clouds. I form them on a sheet pan with two big spoons, then I top them with chopped pistachios and flaked sea salt. They’re crispy on the outside and taste like marshmallows inside. The different textures and the touch of salt make every bite an adventure. I promise if you make these, people will go crazy!
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Reviews 5
Total Time 2 hours 0 minutes
Category dessert
  • Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on top and bake for 1 1/2 to 2 hours (make sure your oven isn’t above 250˚ F!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with the fleur de sel and set aside to cool. 
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