Pasta with Pistachio Pesto

Pasta with pistachio pesto is a delicious and quite simple dish to prepare. Here is an Italian version:

Ingredients

• 320 g of pasta (such as spaghetti or trofie)
• 150 g of unsalted pistachios
• 50 g of grated Parmesan cheese
• 1 clove of garlic (optional)
• A bunch of fresh basil
• About 60 ml of extra virgin olive oil
• Salt to taste
• Pasta cooking water as needed

Preparation

1. First, lightly toast the pistachios in a non-stick pan for a few minutes until they become slightly golden and release their aroma. Then let cool.

2. In the meantime, cook the pasta in plenty of salted water following the instructions on the package, setting aside some of the cooking water before draining the pasta.

3. Shell the pistachios (if necessary) and place them in a blender along with the Parmesan, basil, garlic (if you decide to use it), and a pinch of salt. Blend everything while gradually adding the oil, until you achieve a creamy and homogeneous consistency. If the mixture is too thick, thin it with a little of the pasta cooking water set aside.

4. Drain the pasta al dente and mix it with the pistachio pesto, adding more cooking water if necessary to make it creamier.

5. Serve immediately with an extra sprinkle of Parmesan and, if you like, decorate with some whole pistachios on top.

Curiosity

Pistachio pesto is a variation of the more known pesto alla genovese. Originating from Sicily, where quality pistachios like those from Bronte are famous, this condiment has gained international fame for its unique flavor and versatility.

Enjoy your meal!