Casarecce with Pistachio Pesto
For a twist on pesto pasta try this delicious pistachio pesto. Stir through casarecce pasta and serve with fresh parmesan for a meat-free dinner main.
Introduction
Pistachios are grown in abundance in Sicily. Like all things food-related in Italy, it is all about common sense. All the recipes in this book are about what grows in each region and how they can be used in the best possible way, and this recipe is a perfect example of using produce that is local and plentiful, and making it in a healthy, delicious dish. Casarecce is the best pasta for this dish as the turn on the pasta scoops up all the sauce. If you have no sauce in the bottom of your plate after eating, you have used the correct pasta.
Ingredients
| 200g (7oz) | shelled unsalted pistachios |
| ½ | garlic clove |
| 75g (2½oz) | pine nuts |
| zest of 1 | lemon |
| 50g (1¾oz) | basil leaves |
| 75g (2½oz) | Parmesan, grated, plus extra to serve |
| 2 tbsp | warm water |
| 5 tbsp | extra virgin olive oil |
| 500g (1lb 2oz) | casarecce or farfalle |
| sea salt and freshly ground blackpepper |
Method
Put the pistachios into a saucepan of boiling water and cook for1 minute, then drain and cool down on paper towels so they are dry.
Put the garlic clove half into a large pestle and mortar and crush to a fine paste. Add the blanched pistachios and pine nuts and work them in until smooth. Add the basil and pound to a fine pulp, then stir in the lemon zest, Parmesan and warm water. Finally, drizzle in the olive oil slowly so the sauce emulsifies; check the seasoning, adding salt and black pepper to taste.
Put the casarecce into a large saucepan of boiling salted water and cook for 2 minutes less than the packet suggests. Remove from the cooking water using a slotted spoon and place in a large frying pan over a medium heat, along with a ladle of pasta cooking water.
Add half the pistachio pesto and stir so the sauce and pasta become emulsified, and cook for 2 minutes. Check the seasoning, serve in warmed pasta bowls with the remaining pistachio pesto on top, and a little extra grated Parmesan on the side.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
