Garganelli with pistachio pesto
Garganelli with pistachio pesto
For 4 persons
PREPARAION: 15 mins
Ingredients
– 500 g garganelli
PESTO
– 300 g unsalted pistachio kernels, roasted
– 1.5 dl olive oil (not cold pressed)
– 40 g grated Sbrinz AOP
– ½ bunch flat-leaf parsley, finely chopped
– A little parsley for garnishing
Preparation
Coarsely purée all ingredients using a blender or mortar. Mix with pasta. Garnish with parsley leaves.
Tip
– If the pasta is a bit dry, collect a little pasta cooking water and mix into the finished dish.
– Use peeled hazelnuts instead of pistachio kernels.
– Use the remaining pistachio pesto for salad dressing, crostini, pastries, etc.
