Across Italy · No.81 / 103
Pistachio Pasta
Pistachio Pasta
Fusilli pairing sweet pistachio richness with lemon zest, tomatoes and leek.
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Meet the dish
A modern pistachio pesto pasta; the ingredient's provenance does not establish a regional origin for the dish
Blanch and skin pistachios, then blend them with Parmigiano, lemon zest, garlic, basil, oil and water. Soften leek and cherry tomatoes under a lid for ten minutes, then stir in the pesto off the heat.
Pasta shapes to use
- fusilli
Key ingredients
- unsalted pistachios
- cherry tomatoes
- leek
- Parmigiano
- lemon zest
Follow the cooking scenes
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Step 1: Remove the skins
Blanch pistachios for five minutes and slip off the dark skins.
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Step 2: Blend the pesto
Pulse pistachios, cheese, lemon zest, garlic, basil, oil and water.
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Step 3: Braise the vegetables
Soften leek, add quartered tomatoes, cover and cook for ten minutes.
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Step 4: Toss off the heat
Stir pesto and pasta water into the vegetables, then coat the fusilli.
What to watch for
- Use unsalted, lightly roasted or raw pistachios.
- Do not boil the pesto; protect its aroma and green colour.
What sets it apart
Genovese pesto is led by basil and pine nuts; this sauce is defined by the sweet richness of pistachios.
Gear and ingredients for this dish
Purchase suggestions for preparing this dish, including tools and ingredients.