Pasta with Pistachio Pesto and Sausage

Ingredients for the Pistachio Pesto:

• 1 cup shelled pistachios (150 g)
• 1/4 cup pine nuts (30 g)
• 1/2 cup grated Parmigiano Reggiano cheese (50 g)
• 1 clove garlic
• Grated zest of 1 lemon
• 1/2 cup extra virgin olive oil (100 ml)
• Salt and pepper to taste

• 11 oz macaroni or other short pasta (320 g)
• 7 oz sausage (200 g)
• 2 tablespoons pistachio pesto (prepared earlier)
• Salt to taste
• Pepper to taste

nstructions for the Pistachio Pesto:

1. Bring a pot of water to a boil.
2. Add the pistachios and boil for 3 minutes.
3. Drain and peel the pistachios.
4. In a blender, combine the peeled pistachios, pine nuts, grated Parmesan, garlic, lemon zest, a pinch of salt, and pepper.
5. Blend while gradually adding the extra virgin olive oil until a smooth cream is obtained.
6. Adjust salt and pepper to taste.

1. Bring a pot of salted water to a boil and cook the macaroni until al dente.
2. Meanwhile, peel the sausages and crumble them into small pieces.
3. In a pan, heat a drizzle of extra virgin olive oil.
4. Add the sausage and sauté over medium heat until golden brown.
5. Add a ladle of pasta cooking water to the sausage to keep the sauce moist.
6. Drain the macaroni al dente and add them to the pan with the sausage.
7. Add two tablespoons of pistachio pesto and mix well to combine everything.
8. Adjust salt and pepper to taste.