Tagliatelle al pesto di pistacchio
Pistachio tagliatelle

Ingredients for 4 hungry people  

• 500g tagliatelle (see )
• 200g pesto di pistacchio
• 50g parmigiano reggiano
• 8g extra virgin olive oil
• 8g kosher salt
• pepper

Procedure

1. Boil 3L of water;
2. Grate the parmesan;
3. Once boiling add the salt and the pasta;
4. Add one dipper of cooking water and the oil to the pesto in a bowl;
5. Halfway the cooking drain the pasta, keeping aside 4 dippers of cooking water;
6. In the same pot where you cooked the pasta put two dippers of cooking water and the drained pasta, let it cook for the remaining time stirring rapidly;
7. When almost ready add the pesto mix to the pasta and let it cook for 30 seconds;
8. Serve warm, with parmigiano and pepper on top.