Pasta con Pesto di PistacchioRecipes
This dish is inspired by the town of Bronte on the east coast of Sicily. Our Sicilian pistachios are of superior quality rich in essential oils and flavour. Sicilian pistachios are most well-known for being nurtured, grown & harvested on the east coast of Sicily in the town of Bronte as well as south west Sicily; harvested every 2 years to let the trees rest in order to produce the superior quality with intense sweet, savoury nutty notes.
This is a really quick dish to make, effective and delicious.
To start, take a saucepan to cook the pasta and fill with water and bring to the boil. Once boiling add a good pinch of salt and start to cook the pasta according to the cooking guidelines.
Whilst the pasta cooks, in a separate non-stick saucepan pour in half the jar of the Strazzanti Pistachio pesto and turn on the heat and gently fry for 30 seconds – this will help release the oils and wonderful flavours of the Sicilian Pistachio.
After 30 seconds lower the heat and add in 25ml of cold water and mix well together with the pesto to amalgamate the both creating a thick sauce* see tip. At this stage the sauce is ready to add in the cooked pasta.
Drain the pasta and add into the sauce – hold some of the pasta water back and add in a few tbsp’s if you feel the sauce is looking a bit dry. Mix well together and finish with a drizzle of Strazzanti extra virgin olive oil.
Turn of the heat and serve onto 2 plates or a serving platter and grate over the Ragusano cheese, sprinkle with crushed pistachios and an extra drizzle of olive oil.
If you want to make this dish extra indulgent at this stage you can add in 150g of fresh ricotta cheese and another 25ml of water, this is also great with some garlic & basil fried prawns served on top!