Bring a pot of salted water to a boil, add penne rigate and cook until al dente.
Meanwhile pour the single cream in a pan and cook over low heat a few minutes
Mince finely the pistachio nuts. Set aside two spoonfuls and add the remaing to the single cream.
Remove from heat.
Drain the pasta and season with the sauce. Garnish with grinded pistachio.
Pasta with Pistachio Nuts
Serves four:
400 Penne rigate
200g pistachio nuts
400ml single cream
2 tbsp. marjoram
1/2 tsp. minced garlic