I don't lie to you if I tell you that, when I left Sicily, when the plane took off and I saw the silhouette of the largest island in Italy gradually move away, my little heart began to crack. I could only think of one thing: I would not eat pistachio pesto pasta for a long time. But since I'm a fat girl with no choice I decided to look recipes and try to bring a little piece of Sicily to our house and, hey you, the thing was not bad.
Obviously, the super pistachios are not those of Bronte, but hey, you don't have to wear such a tiquismiquis either, the Sicilian food monkey has taken it from me and I've been very comfortable. So if you are looking for one pistachio pesto pasta recipe, you are in the right place.
Ingredients for two:
- 100 gr of pistachios (without salt)
- 1 cup grana cheese
- A teaspoon of lemon zest
- a pinch of salt
- A good stream of extra virgin olive oil
- 5 fresh basil leaves
- Water
- 160 gr of pasta (I used spaghetti)
1. We peel the pistachios and try not to eat half. We pass them through boiling water for about 4 minutes.
2. We put the pistachios together with the basil leaves (important that it is fresh), the grana cheese, the oil, the lemon zest and the salt touch in the chopper and, you guessed it, we chop it well!
3. Depending on the amount of olive oil that you put, it may be somewhat thick. In this case, add a little water (better fall short than go over). Chop everything until you get a creamy pesto.
4. Prepare the pasta and when ready add the pesto. Mix everything so that it is very well incorporated into the pasta.
advice: If you want to get a creamier effect you can add some cream, but don't tell any Sicilian.
And voila: you pesto pasta Pistachio is ready (and great!).
