Our best pistachio pasta recipes to prepare good and crunchy seasonings with 4 different techniques
If you are looking for a summer pasta and easy to prepare … what pistachio pasta is! Crunchy, sweet and tasty at the same time and always fun. Good in the spaghetti, linguine, penne and fusilli version, but also interesting as a condiment for fresh pasta. Our tips to prepare pistachio-based condiments that smell of summer for simple and informal dinners.
Like pesto
One of the most noteworthy methods for using pistachios in pasta is to peel them and blend them with other ingredients until they are reduced to cream, almost like pesto. The simplest recipe to start with? Pistachios, extra virgin olive oil, a pinch of salt and Parmesan. Alternatively, instead of cheese, you can use an anchovy fillet.
Cut with a knife
For a more intense and crunchy result, you can use the coarsely chopped pistachios. They will make a very simple garlic, oil and chilli pepper special, but they are perfect for enriching recipes such as pasta with clams, with sardines or linguine seasoned with extra virgin olive oil and bottarga.
In cream
To obtain an intense and dense cream, chop the pistachios very finely with a chopper, until you get a paste. This condiment cannot be used alone, but it is perfect for enriching your dishes with rich and fragrant drops. In this version, the pistachios are also ideal in combination with confit cherry tomatoes.
whole
Here it is serious. If you are a true pistachio lover you will not resist the idea of eating them whole and crunchy on pasta. Peel and toast them with a pinch of salt in a pan and use them to make unforgettable fish-based first courses, but also a simple white pasta topped with anchovy fillets and breadcrumbs.
In the gallery above, 5 delicious pistachio pastries
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