Salsa di pistacchi (Pasta with Pistachio Sauce)
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 100g pistachiosunsalted
- 80g ricotta
- 75g parmesangrated
- 25g smoked speck
- white part of 4 spring onionschopped
- 100ml extra-virgin olive oil
- for frying butter
- such as penne short pastamaccheroni or fusilli
Nutrition: per serving
- kcal855
- fat49.2g
- carbs80.7g
- protein27.5g
- salt1.09g
Method
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.
