I discovered this recipe in La Cucina Italiana, and made slight adaptations based on ingredients I had on hand.
Many have been asking me to share or translate the recipe. So, here it is.
What’s interesting about the pistachio mixture is that there is no use of garlic or onion. And although the final product appears creamy, there is no cream in the recipe either.
I must admit, when I first made the pistachio pesto “cream” I tasted it and was unsure about this culinary endeavor. However, once I tossed it in with the pasta, the flavor blend somehow rounded out to a deep silky taste. I assume the starch from the pasta did something chemically to alter the pistachio mixture. Whatever the case, this is definitely a dish I will make again.
Fettuccine with Pistachio Pesto
- ¼ cup ground pistachio
- 4 tbsp olive oil
- 1 oz orange juice, fresh squeeze
- salt, pepper
- 2 tbsp Parmigiano-Reggiano, grated
- Cook fettuccine (or other pasta) in boiling water.
- In a small blender/food processor add ground pistachio, orange juice, salt and pepper. Blend.
- Add Parmigiano-Reggiano, and blend again until you get a "creamy" consistency. Set aside.
- Drain pasta and toss into a bowl with the Pistachio Pesto "cream". Mix for 2 minutes and serve immediately. Note: If pasta feels dry, add a bit of water to soften the texture.
- Serve immediately, topped with more ground pistachio.