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Recipe · 4 servings
Fusilloni with Pistachio Pesto
The generous Fusilloni spiral meets a creamy pesto of pistachios, basil and lemon zest: a fresh, elegant first course ready in the time it takes to cook the pasta.
01 Ingredients
| Falco Fusilloni | 350 g |
| Shelled pistachios | 150 g |
| Parmigiano Reggiano | 40 g |
| Basil leaves | 10 |
| Garlic | ½ clove |
| Lemon zest | ½ lemon |
| Extra virgin olive oil | 80 ml |
| Chopped pistachios | to taste |
| Salt and pepper | to taste |
02 Method
- Blend the pistachios with basil, garlic, Parmigiano, lemon zest and a pinch of salt, adding the oil in a thin stream.
- Loosen the pesto with a little warm water until soft and velvety.
- Cook the Fusilloni in plenty of salted water and drain al dente, reserving a ladleful of cooking water.
- Off the heat, toss the pasta with the pesto and enough cooking water to bind the sauce.
- Serve with chopped pistachios, black pepper and a little lemon zest.
Used in this recipe
Falco Fusilloni
