Huge success with this pasta with leeks and pistachios. It is a first course with a rich and enveloping sauce and it is also easy and quick to prepare. If, like me, you love the ingredients involved in this recipe, save it and try it as soon as possible. You won’t regret it!
Other first courses with pistachios:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pasta with Leeks and Pistachios
- 11 oz short pasta (any shape)
- 6 oz leeks (weight without waste)
- 2 sausages
- 1.75 oz pistachios (shelled weight)
- 1.4 oz Grana Padano DOP (or Parmesan)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
- 1 Blender
- 1 Pot
Preparation of Pasta with Leeks and Pistachios
Clean the leeks by removing the roots and the harder green part. Rinse them well under running water, dry and slice them.
In a large pan, heat a few tablespoons of oil, then add the leeks and let them soften for about 5 minutes over low heat with a pinch of salt, a grind of black pepper, and a few tablespoons of water.
While the leeks are cooking, peel the two sausages and crumble them with a fork. Set them aside.
When the leeks are tender, place them in a blender with the pistachios, cheese pieces, 100 ml of warm water, and 20 ml of oil.
Blend everything, adjusting the salt if necessary. With the Bimby, I blended for about 15 seconds at speed 5/6.
In the same pan used for the leeks, brown the sausages without any seasoning.
When they have lost their color, add the leek and pistachio sauce and mix well.
Meanwhile, cook the pasta in plenty of salted boiling water; drain it al dente, keeping some cooking water aside, and transfer it directly to the sauce pan. Mix all the ingredients well and, if necessary, soften the sauce with a few tablespoons of reserved cooking water. Allow to flavor, stirring for a few moments over the heat.
Serve the pasta with leeks and pistachios on individual plates, sprinkle it with freshly ground black pepper and serve immediately, hot. Enjoy! Paola
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