Pasta with yellow cherry tomatoes, pecorino, and pistachios is a first course with an enveloping taste. Using the last cherry tomatoes of the season picked from my mother’s garden, I wanted to create an easy-to-make first course rich in flavor. The pasta is wrapped in a creamy and flavorful sauce thanks to the pecorino cream, sweet due to the yellow cherry tomatoes, and crunchy thanks to the pistachios. With just a few simple ingredients, you will bring a mouth-watering dish to the table!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 7 oz pasta
- 3.5 oz yellow cherry tomatoes
- 1 oz pistachio pieces
- to taste basil
- 1.8 oz grated pecorino cheese
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Preparation
To make the pasta with yellow cherry tomatoes, pecorino, and pistachios, pour a drizzle of extra virgin olive oil into a pan and add a clove of garlic. Place on low heat and lightly brown the garlic.
Then add the cherry tomatoes (washed and halved beforehand) and a few basil leaves, continuing to cook for a few minutes.
In a small bowl, pour the grated pecorino and a few tablespoons of pasta cooking water, and mix with a spoon to create a cream.
Cook the pasta in plenty of salted boiling water; once cooked (preferably al dente), drain it, and pour it into the pan with the cherry tomatoes.
Add the pistachio pieces and quickly sauté the pasta, remove from heat, and add the pecorino cream.
Stir to combine the cream with the pasta and serve at the table. Enjoy your meal!
If you make one of my recipes, share it using the hashtag #ricettedilibellula.
Follow me also on Facebook to discover new recipes and on my profile Instagram or TikTok. To see the video recipes, subscribe to the YouTube channel!
To receive new recipes for free every week in your email, subscribe to the Newsletter.
If you want to receive recipes directly on your phone, subscribe to the Telegram channel.
Join my Facebook group!
