Indulge in the aromatic and fresh flavors of this pistacchio pesto recipe, adapted from Galbani.it. This delightful sauce, paired with the flavors of sun dried tomatoes and mozzarella, is the perfect way to add a twist on the classic pesto while highlighting the pistacchio!
Ingredients:
- 320 g rigatoni pasta
- 250 g mozzarella
- 100 g pistacchios
- 15 g pine nuts
- 50 g fresh arugula
- 150 g dried tomatoes
- extra virgin olive oil
Preparation:
1. To prepare the pistachio pesto, use an immersion blender or mortar and pestle. Combine shelled pistachios, pine nuts, and arugula, gradually adding extra virgin olive oil until creamy and blended. Adjust oil quantity if needed.
2. Cut the sun dried tomatoes into thin strips and dice the mozzarella.
3. Cook rigatoni in boiling salted water until al dente, then drain. Add pistacchio pesto, sun dried tomatoes, and mozzarella. Optionally, allow pasta to cool before mixing for a cold pasta dish.
4. Mix well, sprinkle with black pepper, and serve hot. Garnish with whole pistachios if desired.
Notes:
- For a creamier pesto, blend ingredients longer and reserve some pasta cooking water to add while mixing.
- Experiment with additional herbs like mint, basil, or marjoram in the pesto.
- Enhance the pesto with grated parmesan and pecorino cheese, garlic, or lemon zest.
- This pasta dish can be served hot or cold, offering ease and versatility
Enjoy this flavorful pasta dish, showcasing the versatility of pistachios in savory cooking. Buon appetito!
