Pistachio Pesto Pasta

Name: Pistachio Pesto Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Casarecce pasta 11.3 oz; Unsalted pistachios (already shelled) 1 cup; Pine nuts 3 ½ tbsp; Basil 4 leaves; Garlic ½ clove; Parmigiano Reggiano PDO cheese 1.4 oz; Lemon peel 1; Water hot to taste; Fine salt to taste; Black pepper to taste; Extra virgin olive oil 7 tbsp; Sun-dried tomatoes in oil 2; Ground pistachio to taste

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 10 min
Serving: 4 persone
Cost: High
Note + 2 hours of rest

PRESENTATION

Recipe by
Diletta Secco

Pistachio pesto pasta is a creamy and wholesome pasta dish made with an enveloping and aromatic pistachio pesto prepared at home in just a few minutes with an immersion blender! Pistachios are a precious, tasty, and very versatile ingredient in the kitchen. Pistachios are very flavorful and can be used to prepare both sweet and savory dishes with various combinations, have you ever tried them in fish dishes? In this case, we propose pasta dressed with a version of the classic Genoese pesto, as pesto can be made in many different ways! Pistachio pesto is perfect for dressing first courses on its own or with other ingredients, for always different and delicious lunches:

Fusilli with pistachio pesto and cherry tomatoes
Pasta with pistachio pesto and salmon
Pasta with pistachio pesto and shrimp
Gluten-free pasta with pistachio pesto, shrimp, and sun-dried tomatoes
Paccheri with pistachio pesto, sausage, and provolone

INGREDIENTS

Casarecce pasta 11.3 oz (320 g)

Unsalted pistachios 1 cup (150 g) - (already shelled)

Pine nuts 3 ½ tbsp (50 g)

Basil 4 leaves

Garlic ½ clove

Parmigiano Reggiano PDO cheese 1.4 oz (40 g)

Lemon peel 1

Water to taste - hot

Fine salt to taste

Black pepper to taste

Extra virgin olive oil 7 tbsp (100 g)

for garnish: Sun-dried tomatoes in oil 2; Ground pistachio to taste

Preparation

How to prepare Pistachio Pesto Pasta

To prepare the pasta with pistachio pesto, first rehydrate the pistachios in water for 2 hours (alternatively, you can boil them for a couple of minutes). Then drain them 1 and place them on a dry cloth, rubbing them to remove the skin 2. Place the peeled pistachios in a bowl, and add the pine nuts 3.

Season with a few basil leaves 4, half a clove of garlic with the core removed 5, and grated Parmigiano Reggiano DOP 6.

Grate the zest of half a lemon 7, add salt 8 and pepper 9.

Now start blending with an immersion blender, slowly pouring in the olive oil 10, and add enough hot water to achieve a creamy consistency 11. The pistachio pesto is ready 12.

Cook the pasta in salted boiling water for the time indicated on the package 13. Once cooked, drain it into a bowl and add the pistachio pesto 14. Pour in a ladle of cooking water 15.

Stir to combine 16. Serve the pistachio pesto pasta hot with sun-dried tomatoes cut into strips 17 and chopped pistachios 18.

How to store

Store the pistachio pesto in the refrigerator for 4-5 days in a jar, covering with olive oil. Alternatively, you can freeze it in small jars for longer storage.