Ingredients

• Casarecce 320 g
• Unsalted pistachios (already shelled) 150 g
• Pine nuts 50 g
• Basil 4 leaves
• Garlic ½ clove
• Parmesan Cheese PDO 40 g
• Lemon peel 1
• Hot water to taste.
• Fine salt to taste.
• Black pepper to taste.
• Extra virgin olive oil 100 g
• Dried tomatoes in oil
• Pistachio grain

Preparation

To prepare pistachio pesto pasta first rehydrate the pistachios in water for 2 hours (alternatively you can boil them for a couple of minutes). Then drain them and place them on top of a dry cloth, rubbing them to remove the skin. Place peeled pistachios in a mug, add pine nuts.

Season with a few basil leaves, half a clove of garlic stripped of its soul and grated Parmigiano Reggiano DOP.

Grate the zest of half a lemon, season with salt and pepper.

Now start blending with the immersion blender by pouring in the oil in a trickle, also add hot water, just enough to get a creamy consistency . Pistachio pesto is ready.

Cook the pasta in boiling salted water for the time indicated on the package. Once cooked, drain it in a bowl and add the pistachio pesto. Pour in a ladleful of the cooking water.