Conchigliette con salsa di gorgonzola, pistacchi e cognac

Small shells with gorgonzola, pistachios and brandy

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

  • About

This sauce is made up of some unlikely ingredients, but the result is one of the best sauces ever. The pistachios needed here are the fresh nuts in their green skin.

Ingredients

  • 75 g/ oz/generous ½ cup shelled pistachio nuts
  • 350

Method

Put the pistachio nuts in a small bowl and cover with boiling water. Let stand for 2–3 minutes, and then drain and dry them with kitchen paper. Remove as much as you can of the skin and then pound the nuts with a mortar and pestle or blitz them in a food processor.

Cook the pasta in boiling salted water.

In a small, heavy-bottomed saucepan, melt the butter with the cheese, stirr