Preparation of pistachio pesto: peel the pistachios to remove the thin purple skin. Once shelled, put them in a mortar with the almonds, Parmesan cheese and the right amount of extra virgin olive oil.
Difficulty: Medium
Preparation time: 12 minutes
Serving: About 4 servings
Ingredients (You need the following ingredients for 4 servings):
- 280 g of Chitarra
- 400 g of Squid
- 100 g of Bronte Pistachios
- 7 Almonds
- 1 Clove of Garlic
- 1 Bay Leaf
- 1 tablespoon of Fresh Tomato Sauce
- Edible Cornflower Petals to Taste
- Parmesan Cheese to Taste
- Salt to Taste
- White Pepper to Taste
- Extra Virgin Olive Oil to Taste
Preparation:
Pistachio Pesto:
- Peel the pistachios to remove the thin purple skin.
- Once shelled, put them in a mortar with the almonds, Parmesan cheese and the right amount of extra virgin olive oil. Crush until a smooth mixture is obtained. Add a drizzle of extra virgin oil and keep crushing until the desired consistency is obtained.
- When finished season with salt and pepper. Pour the pesto into a jar, close it and let it rest in the fridge.
Prepare the squid:
- Thoroughly wash the squid, dry them with a paper towel, then slice them into rounds and leave the tentacles whole.
- Heat plenty of extra virgin oil in a non-stick frying pan with the clove of garlic and bay leaf. When the oil is hot add the squid and sauté over high heat for three minutes.
Cook the pasta:
- Cook the pasta in plenty of salted water until al dente, then toss in the squid sauce.
- Turn off the stove and add three tablespoons of pesto, mixing well.
Serving:
- Put a heap of pasta in the middle of the plate, garnish with some drops of fresh tomato sauce and a light sprinkling of edible cornflower petals.