Mezzi Rigatoni al Pesto di Pistacchio Half Rigatoni with Pistachio Pesto

 

Category:	Pasta
Yield:	2 portions
Nos portion/Portion size:	450 g
Preparation Time	10 minutes
Cooking Time	10 minutes
Total time	10 minutes

RECIPE
Ingredients	Unit	Gross weight	Net weight
RECIPE
Mezzi Rigatoni	G	160
Pistachio, shelled	G	75
Shallot	G	40
Parmigiano Reggiano	G	75
Lemon Juice	ML	25
Extra Vergin Olive Oil	ML	170
Fresh Basil	G	60
Fresh parsley	G	40
Fennel Fronds (Fennel Green top)	G	30
Salt	G	about

METHOD

Roast the pistachios in the oven at 325 °F (160°C), then let them cool.

In a food processor blend the herbs, lemon juice, salt and diced shallot to obtain almost a paste. Add the pistachios, retaining a few for garnish (if you like), cheese and salt and pulse until pistachios are finely reduced. While running the food processor, drizzle slowly the olive oil.  Add seasoning if you need.

Boil water for pasta in a large pot. Cook the pasta al dente and strain, retaining a cup of water. In a pan, combine pesto with pasta. Add some pasta cooking water, if needed to obtain a creamy sauce. Toss until well coated.

Top with fresh grated Parmigiano-Reggiano and crushed pistachios (if you like)