Tagliatelle al pesto di pistacchio
Pistachio tagliatelle

Ingredients for 4 hungry people  


  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.

Aron Wussler