Spaghettini al pesto di pistacchi

Name: Spaghettini al pesto di pistacchi (Spaghettini with pistachio pesto)
Yield: Serves 4
Cuisine: Italy
Ingredients: 30 g/1 oz/3½ tbsp pine nuts; 150 g/5½ oz/generous 1 cup shelled pistachio nuts; 30 g/1 oz Parmesan cheese, grated, plus extra to serve; salt and freshly ground black pepper; 350 g/12 oz spaghettini or spaghetti; 125 ml/4 fl oz/½ cup extra virgin olive oil; a grating of nutmeg; 1 garlic clove

Spaghettini with pistachio pesto

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

For this pesto you need the fresh pistachio nuts in their skins, but not in their shells.

Ingredients

150 g/5½ oz/generous 1 cup shelled pistachio nuts
30

Europe
Italy
Main course
Pasta
Vegetarian
Mediterranean

Method

Preheat the oven to 120°C/250°F/gas mark ½.

Put the pistachio nuts in a bowl and cover them with boiling water. Set aside. Dry-fry the pine nuts in a cast-iron or heavy-bottomed pan for a few minutes, until golden, being careful not to let them burn. Tip them into a food proces