CREAMY SICILIAN PISTACHIO PESTO TAGLIATELLE
This unique Italian pasta dish combines the sweetness of Sicilian pistachios with a creamy, flavorful sauce that adheres perfectly to each strand of noodles.
Easy to prepare and full of vibrant, nutty flavors, this pistachio pesto pasta brings the essence of traditional Sicilian cuisine right into your kitchen.
SERVINGS:4
INGREDIENTS:
- 12 oz tagliatelle (or another long pasta)
- 1 cup unsalted pistachios, shelled
- ½ cup grated Parmigiano Reggiano cheese
- ½ cup grated Pecorino Romano cheese
- 1 clove garlic (optional, for a subtle flavor)
- ¼ cup extra virgin olive oil
- ⅓ cup whole milk or heavy cream (for a creamier pesto)
- Salt and pepper to taste
- Chopped pistachios for garnish (optional)
METHOD:
Prepare the pistachios:
If the pistachios still have their skins on, blanch them in boiling water for 1-2 minutes, then drain, pat dry and wipe with a clean cloth.
This will make the pesto a brighter green.
Blend the pistachio pesto:
In a blender or food processor, combine the pistachios, Parmigiano, pecorino, garlic (if using), and half the olive oil.
Blend until everything starts to come together.
Gradually add the milk or cream and continue blending until smooth. If the pesto is too thick, add a tablespoon of hot water at a time to reach the desired consistency.
Season with salt and pepper to taste.
Cook the tagliatelle:
In a large pot of salted boiling water, cook the tagliatelle until al dente. Reserve about ½ cup of the pasta cooking water, then drain.
Mix the pasta with the pesto:
In a large skillet over low heat, add the pesto with a splash of the pasta cooking water to dissolve it.
Add the tagliatelle and toss until the pasta is well coated with the pesto.
Serve:
Plate the tagliatelle and garnish with chopped pistachios. If desired, add a sprinkling of Parmigiano cheese.
Tips:
For a more intense flavor, lightly toast the pistachios in a dry pan before blending.
For an extra Sicilian touch, try adding a pinch of grated lemon zest to the pesto.
