Pasta al Pesto di Pistacchio (Pistachio Pesto Pasta)
ID: b4601f9c...
A vibrant and creamy Sicilian-style pasta featuring a fresh homemade pistachio pesto made with blanched pistachios, fresh basil, lemon, and Pecorino Romano cheese.
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🍳 Cooking Flow
Blanch, shock, and peel the skin off the pistachios. → Process pistachios, garlic, lemon juice, basil, salt, and olive oil to make the pesto, then fold in lemon zest. → Cook the pasta and finely grate Pecorino Romano cheese. → Combine the pasta, pesto, cheese, and pasta water in a cold pan, tossing to emulsify. → Plate and garnish with chopped pistachios and micro basil.
Cooking Steps
Brief Cooking Order
Blanch, shock, and peel the skin off the pistachios. → Process pistachios, garlic, lemon juice, basil, salt, and olive oil to make the pesto, then fold in lemon zest. → Cook the pasta and finely grate Pecorino Romano cheese. → Combine the pasta, pesto, cheese, and pasta water in a cold pan, tossing to emulsify. → Plate and garnish with chopped pistachios and micro basil.
Introduction
A vibrant and creamy Sicilian-style pasta featuring a fresh homemade pistachio pesto made with blanched pistachios, fresh basil, lemon, and Pecorino Romano cheese.
Step 1
Blanch 1 cup of shelled, roasted pistachios in boiling water for 45 seconds, then shock them in an ice bath.
Step 2
Transfer the shocked pistachios to a clean kitchen towel and rub them vigorously to remove their skins, then let them dry.
Step 3
In a food processor, grate 1 garlic clove and squeeze the juice of 1/2 lemon.
Step 4
Add the peeled pistachios (reserving a few to chop for garnish), 1 cup of packed fresh basil leaves, kosher salt, and 1/2 cup of extra virgin olive oil. Process until a paste forms.
Step 5
Transfer the pistachio pesto to a bowl and fold in the lemon zest.
Ingredients List
Important Notes
Do not heat the pistachio pesto in the pan, as heat will rob it of its vibrant green color.
Rubbing the blanched pistachios vigorously in a kitchen towel is an easy way to peel off their skins.
Use the hot pasta cooking water to melt the cheese and emulsify the pesto into a smooth, creamy sauce.
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