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Butterflies pasta with herbs and pistachio pesto

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Another all-Italian recipe. Fresh, good-smelling, crunchy, nice, even only to look upon! The one you call a nice pasta plate with kitchen garden herbs

Prep. Time: 15 min
Cook time: 15 min

FARFALLE_ALLE_ERBE_E_PISTACCHIServings: 4 people
320 gr of hard wheat pasta (ex butterflies)
100 gr of Bronte's pistachios
1 tuft of wild fennel
4 leaves of sage
1 twig of parsley
4 spoonfuls of extra-virgin olive oil
1 teaspoonful of lemon juice
300 gr of boiled French beans
300 gr of Pachino tomatoes

 

 

 

 

 

 

Put in the mincing machine ¾ of the pistachios with herbs, lemon juice, 2 spoonfuls of extra-virgin oil, 2 pinches of salt, a grinding of pepper. Mince it all.

Boil pasta in salt water, drain it and pass it under a spout of cold water. Drain it well. Pour it in a bowl, dress it with 2 spoonfuls of extra-virgin oil and mix. Cut the French beans in small pieces, wash the tomatoes and cut them too.

Dress the pasta with pesto, blend them well, then add French beans and tomatoes; blend more.

Serve warm or cool, strewn with whole pistachios.