Pistachio lemon linguini

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From Ann Chao, inspired by Bar Stuzzichini.

  • 1 pound linguini
  • 1 cup finely chopped onion (about 1 medium onion)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups vegetable or chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons lemon zest (2 large lemons)
  • 4 tablespoons lemon juice
  • 1 cup roughly chopped pistachios
  • 1 cup grated parmigiano-reggiano

1. Cook pasta in well-salted water until al dente.

2. While the pasta cooks, melt the butter in heavy saucepan over moderately low heat. Add the chopped onion and cook until softened. Add flour and whisk for about 3 minutes to make a roux. Add milk and stock in steady stream, whisking constantly until thick and smooth (10-15 min). Season with salt and pepper.

3. Pour the mixture through a fine-mesh sieve. Discard the solids.

4. Mix the sauce with the lemon zest, lemon juice, pistachios, and parmigiano.

5. Strain out the pasta and place into the sauce to coat. I like to fish out the pasta and drop into the sauce (rather than pouring the entire pot into a strainer in the sink), so that I retain some of the starchy pasta water which will help the sauce come together.

6. Garnish the dish with more shaved parmigiano.