Garganelli with Pistachio Pesto

Garganelli with pistachio pesto is a very tasty and original first course, where fresh pasta is combined with the sweetness of the pistachio. Here is the recipe for preparing this dish.

Ingredients

• 400 g of fresh or dry garganelli
• 150 g of shelled and unsalted pistachios
• 50 g of grated Parmesan cheese
• 1 clove of garlic
• 100 ml of extra virgin olive oil
• Salt to taste
• Pepper to taste (optional)
• A few leaves of fresh basil (optional)
• Water for cooking the pasta

Preparation

1. Start by placing a pot of plenty of salted water on the fire to cook the pasta.

2. In the meantime, prepare the pesto. Put the pistachios in a blender (ensure they are already peeled if necessary) and add the olive oil, garlic, Parmesan, a pinch of salt, and pepper. For a touch of freshness, you can also add some basil leaves.

3. Blend all the ingredients until you get a smooth and homogeneous cream. If too thick, you can add a little more oil to reach the desired consistency.

4. When the water boils, cook the garganelli following the times indicated on the package if they are dry, or a few minutes if they are fresh. Drain them al dente, reserving some of the cooking water.

5. Put the pasta back into the pot, add the pistachio pesto, and mix well. If necessary, add a little cooking water to make the sauce creamier and bind better with the pasta.

6. Serve the garganelli with pistachio pesto hot, adding, if desired, more grated Parmesan or additional chopped pistachios as a garnish.

Curiosity

Pistachios are rich in nutrients and have beneficial properties for health. In the kitchen, they are very versatile and are used in both sweet and savory recipes. Pistachio pesto is a Sicilian variant of the more famous Genoese pesto and pairs perfectly with many types of pasta.