Fettuccine with Pistachio Pesto
Recipe adapted from La Cucina Italiana (2015)
- 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.