Salsa di pistacchi (Pasta with Pistachio Sauce)
- Preparation and cooking time
- Total time
- Serves 4
- 100g pistachios, unsalted
- 80g ricotta
- 75g parmesan, grated
- 25g smoked speck
- white part of 4 spring onions, chopped
- 100ml extra-virgin olive oil
- for frying butter
- such as penne short pasta, maccheroni or fusilli
- STEP 1
Parboil two thirds of the pistachios, discarding any papery skin. lightly toast and finely crush the remainder. cook the spring onions with the speck in a little butter till soft but not coloured.
- STEP 2
Blitz the parboiled nuts with the spring onions, speck and a little of the oil in a food processor, then stir the resulting paste, crushed nuts, parmesan and remainder of the extra-virgin olive into the ricotta.
- STEP 3
Cook the pasta and drain, leaving a little of the cooking water in the saucepan. stir in the pistachio sauce and serve with more grated parmesan.