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Pasticcio delicious with Tortiglioni
first courses from Italy
Penne with fresh pesto Bronte pistachios
Penne with fresh pesto Bronte pistachios
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
If you want to prepare the pesto not consume it immediately, you can chop the pistachios / pine nuts / salt and put in a jar, taking care to cover well the surface with extra-virgin olive oil and refrigerate for a few days.
Shell the pistachios and remove the skins that covers them, a fast method to remove it is to immerse the pistachios in boiling water a few minutes until it is seen that the peel is detached.
Dry them with a paper towel after which put them in a blender with the tip of a teaspoon of salt, pine nuts and chop fine.
In a pan sauté with some butter and onion, then add the fresh diced bacon or ham, then lightly browned.
Add the pistachio pesto, a ladle of hot water and salt. Cook for five minutes and then add 120 ml cream and leave a few more minutes on the fire. The consistency should be soft.
Cook the pasta and finish the last few minutes of cooking in the pan with the sauce of pistachios. If necessary, add a dash of extra virgin olive oil raw. Sprinkle with grated cheese.
In a pan sauté with some butter and onion, then add the fresh diced bacon or ham, then lightly browned.
Add the pistachio pesto, a ladle of hot water and salt. Cook for five minutes and then add 120 ml cream and leave a few more minutes on the fire.
Cook the pasta and finish the last few minutes of cooking in the pan with the sauce of pistachios. If necessary, add a dash of extra virgin olive oil raw. Sprinkle with grated cheese.