- 400g (shelled) pistacchios
- 200 ml sunflower oil
- 250 g fresh pasta (we used Tagliolini but Pennette would be the more traditional option)
- 3 cloves of garlic, sliced
- 1 lemon for juice
- extra virgin olive oil
- 70 grams of Parmiggiano
Pasta di pistacchio.
March 11, 2016
Simple dish or lunch for two people.
How to make it.
- Shell your pistacchios if you haven’t been able to find them without shell. You can leave the skins on. Leave a small handful of nuts to the side, put the rest in a container and add enough sunflower oil for your stick blender to be able to process the nuts. Purée until you have a pesto.
- Drop your pasta in boiling water and cook according to instructions. Heat up a frying pan and fry your garlic until golden. Drain your pasta, then mix in a good amount of pistacchio pesto. Add the garlic, finish the dish off with a splash of lemon juice, some grated parmiggiano and a dash of olive oil. Adjust quantities to taste.
- Before you serve the plates, crush the handful of pistacchios you kept separate and sprinkle them on top of your dish.
Pesto alle Genovese has become so commonplace we would almost forget there are different varieties to this sauce. Pesto is in fact a generic term that refers to a sauce from crushed ingredients (ground by a pestle). In Sicily pictacchios became a popular ingredient under Arab influence. They are mainly used in pastries and ice cream but you will often find them as a garnish on savoury dishes too.