PPP… in other words: Pasta with Pistachio Pesto
Pistachio cultivation has been alive and well in Sicily since the 11th century. The pistachio pesto enhances this pasta recipe, but also goes well with raw vegetables or fresh cheese.
Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: easy
Yield: 4 servings
Ingredients
For the pistachios pesto
- 1 cup + 1 tablespoon of dried and shelled pistachios (125 g)
- 1 pinch of salt
- 1/3 cup to 1/3 cup + 2 tablespoons of olive oil (0.75 to 1dl)
For the pasta
- 1/2 lb of pasta (200 g)
- pistachios pesto
- 1 shallot
- salt and pepper
Instructions
Make the pesto in a mortar or blender by coarsely mixing the pistachios with the salt.
Add the oil in a thin stream, continuing to blend until you obtain a fluid paste, but still keeping some pieces of pistachios. Chill until ready to use.
Cook the pasta
In a frying pan, brown the finely chopped shallot.
Pour 2-3 tbsp. of pasta cooking water into the pan and stir in the pesto.
Drain the pasta and add it to the pan.
Finish cooking for 1 minute, then serve immediately with grated cheese and a few crushed pistachios.