It is so time consuming to shell pistacchios and the shells are going all over the place. But ready shelled ones were not available.
I know pistacchio pasta dishes from my two trips to Sicily. I have some of them on the blog. But this time I wanted to use my Burrata in combination with a pistacchio pesto pasta.
The pesto is easy to prepare, when the pistacchios are shelled. Bring all ingredients and add a little water and mix it. When the pesto is a bit coarse, it clings a lot better to the pasta.
The pasta I used were Linguine al Bronzo. They have a rougher surface which is better for all kinds of sauces.
Recipe for 1:
120 g Linguine al bronzo, 1 Burrata
30 g shelled pistacchios, 2 tbsp water, 2 tbsp olive oil, 2 tsp garlic paste
35 g Grana Padano, zest 1 /2 lemon, 3 stalks basil, pepper, salt
Cook the pasta and save 1/2 cup of pasta water. While the pasta cooks, put the pesto ingredients in a minichopper and make a coarse paste.
Drain the pasta and use the pot to loosen the pesto in the pasta water. Mix in the linguine.
Put on a plate and place the Burrata on top. Season with pepper.
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