Pistachio pasta is a typical Sicilian recipe that is part of our large collection dedicated to Sicilian cuisine. Today we’ll prepare pistachio pasta with homemade pistachio pesto, a delicious Sicilian specialty that wins over the palates of Bronte pistachio lovers.
In October Bronte holds the pistachio festival; the town is a producer. Bronte’s “green gold”, famous worldwide, is a D.O.P product distinguished by its bright green color and intense aroma, and pistachio pesto pasta is indeed a typical dish from this town. However, Bronte’s pistachio pesto pasta is actually more of a pistachio cream pasta, made with pure pistachio paste, onion, pancetta, cream and grated cheese than with a true pistachio pesto. Since it’s truly delicious and incredibly indulgent, today I’m sharing the same recipe you might enjoy in Bronte or elsewhere. I’ve also made fresh pistachio-flour pasta; feel free to check that recipe as well. Let’s go to the kitchen now — it’s time to cook. Beforehand, remember that if you want to stay updated on my recipes you can follow my Facebook page (here) and my Instagram profile (here) and find many more in my book “La Sicilia è in tavola”.
Take a look:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 5 People
- Cuisine: Italian
Ingredients
- 600 g fresh pasta (or 500 g of dried pasta)
- 1 small white onion
- 300 g heavy cream (for cooking)
- 150 g pancetta (or cooked ham)
- 50 g milk
- 50 g pistachio flour
- 60 g cheese (grated, type Grana or Parmesan)
- q.b. black pepper
- q.b. extra virgin olive oil
- 50 g pistachio pesto
Pistachio pasta Sicilian recipe, preparation…
Finely slice a white onion (they cook more easily and are milder). Let it soften to a light golden color in olive oil over low heat, add the pancetta and brown it (if you use cooked ham, add it with the heat off). Turn off the heat and add the cream, the milk, the pistachio pesto or pure pistachio paste and stir. Finish with the Grana, the pistachio flour and the grated cheese.
Cook the fresh pasta, drain it and toss it with the prepared sauce; if needed, add some of the cooking water.
Plate the pasta, sprinkle with pistachio flour and serve immediately.
If you don’t have fresh pasta, use extruded pasta or, if you really have nothing at home, common dried pasta will work: the sauce is so delicious that it enriches everything.
Serve the pasta already dressed immediately. The pistachio sauce, however, can be prepared in advance and stored in the fridge for 24 hours in a well-sealed container. Heat it before using.
Notes
If you want to stay updated on my recipes, follow me on: Pinterest, X, YouTube and TikTok.
From here, you can return to the HOME and discover new recipes!
