Lasagna al pesto di pistacchi

Lasagna with pistachio pesto is a creative and tasty twist on traditional lasagna, where pistachio pesto replaces the classic Genoese pesto or ragù. Here is a recipe that you might find delicious.

Ingredients

• 250 g of fresh lasagna sheets (you can also use the no-precook variety)
• 200 g of shelled and unsalted pistachios
• 100 g of grated Parmesan cheese
• 1 clove of garlic
• 100 ml of extra virgin olive oil
• Salt, to taste
• Pepper, to taste
• 200 g of ricotta
• 300 ml of béchamel sauce

Preparation

1. For the pistachio pesto, start by cleaning and grinding the pistachios in a mixer. Add the garlic, a pinch of salt and pepper, and begin blending while gradually adding the olive oil until a smooth and homogeneous cream is obtained.

2. In a separate bowl, mix the ricotta with half of the grated Parmesan and combine this mixture with the pistachio pesto, blending well to create a creamy filling.

3. In a baking dish, begin assembling the lasagna by alternating layers of pasta sheets, pistachio and ricotta mixture, and béchamel sauce. Continue this process until all the ingredients are used up, finishing with a layer of béchamel sauce.

4. Sprinkle the surface of the lasagna with the remaining grated Parmesan.

5. Bake in a preheated oven at 180 °C for about 30-40 minutes, or until the surface is golden brown and crispy.

6. Allow to rest for a few minutes before serving.

Curiosity

The pistachio, particularly the one from Bronte in Sicily, is renowned for its particularly intense flavor and its bright green color. The lasagna with pistachio pesto is a dish that combines Italian culinary tradition with the delicate and refined taste of this nut, offering a delightful contrast of flavors and textures.