Buttered Pasta with Pistachios

This simple recipe is a light and buttery take on spaghetti night.

Total Time 25M

Servings 4


  • 1 stick Darigold butter, clarified*
  • 1/2 cup coarsely chopped shelled pistachios
  • 1/4 cup chopped shallots or onion
  • 1/4 cup diced pancetta (optional)
  • 1 box (14.5 oz) spaghetti pasta
  • 1-1/2 cups halved cherry tomatoes (optional)
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup chopped fresh parsley


  1. Bring salted water to a boil – cook your pasta according to package directions
  2. Combine clarified butter, pistachios and shallots in skillet over medium-high heat; stir fry until nuts are lightly toasted and shallots are translucent.
  3. Add in the pancetta to lightly crisp.
  4. Remove from heat; add hot pasta, tomatoes, Parmesan cheese and parsley; toss to mix well.

*Microwave Clarified Butter:

  1. Place 1 stick (1/2 cup) Darigold butter in microwave-safe measuring cup.
  2. Cook in microwave oven at MEDIUM (50 percent) power 1-1/2 to 2 minutes, until butter is melted and foamy on top.
  3. Remove and set aside; allow solids to sink to bottom of cup.
  4. Skim remaining solids from top.
  5. Pour off clarified butter from the top and discard any milk solids and water that remain at bottom of cup.
  6. Discard foam and milk solids.
  7. Makes about 6 tablespoons clarified butter.

Tip: Serve on 8 to 10 small plates as appetizer.