If you're looking for a pasta that's easy to make... then pasta with pistacchio it is! Creamy, sweet and tasty at the same time and always fun to prepare. It’s great with spaghetti, linguine, penne or fusilli, but this pasta dish is especially interesting as a condiment for fresh pasta. Here are a few of our tips for preparing pistachio-based condiments that smell like summer -- for simple and informal dinners.
For the love of pesto
One of the most appreciated methods to use pistachios in pasta is that of blending the peeled nuts with other ingredients until they are creamy consistency -- almost like a pesto. The simplest recipe to start with? Pistachios, extra virgin olive oil, a pinch of salt and some parmesan cheese. Alternatively, you can use an anchovy fillet instead of cheese.
Cut with a knife
For a more intense and crisp result, you can chop the pistachios roughly with a knife. You can add them to a simple sauce made with garlic, olive oil and red pepper. Pistachios are perfect for adding a little sophistication to recipes like pasta with clams or sardines or linguine seasoned with extra virgin olive oil and fish roe.
Pistachio Cream Sauce
For an intense, dense cream, cut the pistachios very finely with a food processor until you get a paste. This paste cannot be used alone, but it is perfect to add some flavor to your dishes with rich and fragrant drops. In this version, pistachios are ideal combined with confit tomatoes.
Whole
No joke. If you're a real lover of all things pistachio like we are, you won't be able to resist the idea of eating them whole and crunchy with fresh pasta. Peel them, toast them with a pinch of salt in a pan and use them to make an unforgettable first course with fish -- or perhaps a simple white pasta seasoned with anchovy fillets and breadcrumbs will do. It’s up to you.
