Pasta with Bronte pistachio pesto, without cream and without pancetta, a variation of the traditional recipe yet just as super creamy and delicate. A quick, tasty and very original first course, pistachio pesto pasta is a specialty that will surprise guests and family at the first bite. Bronte pistachio pasta, whether penne, rigatoni, fusilli, or even spaghetti, can be made without cream and without pancetta and still turn out extremely creamy and amazing — suitable for pleasing both adults and children. A tasty and original recipe that reminds us of the typical dish from the slopes of Mount Etna and the surrounding area, a first course with a unique flavor prepared in a few steps and guaranteed to succeed, becoming one of those dishes you never forget once you’ve tried it! Let’s go to the kitchen — we’ll prepare an extraordinary pistachio pesto pasta, without onion, without cream and without pancetta, but trust me, it’s delicious!
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 5-6
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to make Pasta with Bronte pistachio pesto
- 3.5 oz Bronte pistachios PDO (unsalted)
- 1/2 cup extra virgin olive oil
- to taste salt
- 1 pinch garlic powder (or 1/4 fresh clove)
- 3 oz Parmesan cheese (grated or in pieces)
- 18 oz pasta
Tools
- Pot
- Blender
Steps
Place a pot of water on the stovetop for the pasta and start preparing the pesto.
For the pistachio pesto I used unsalted shelled pistachios; I recommend those from Bronte — they are a bit pricey, but the flavor is unique. Toast them in a pan for a few minutes, stirring often and taking care not to burn them. Let them cool and put them in the blender jug together with the oil, the cheese (whether grated or in pieces is the same) and the garlic. Blend until you obtain a homogeneous sauce, taste and adjust salt if necessary. The pesto is ready and can be used to dress pasta, bruschetta and much more, but we will dress fusilli.
Drain the pasta and leave it slightly al dente, reserving a little of the cooking water.
Toss it with the pesto, adjust the creaminess by mixing in a little of the reserved cooking water, plate immediately — you’ll get a super creamy dish without adding cream.
Prepare the amount of pasta you plan to eat; with this amount of pesto you can dress about 18–21 oz (1.1–1.3 lb). Any pesto leftover from smaller portions can be frozen and thawed as needed, either in the refrigerator or at room temperature for a few minutes.
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