Tagliatelle with pistachio pesto and burrata
(0)
20 min
Quick
Sezamo
O explozie rafinată de texturi și arome italiene: tagliatelle al dente scăldate într-un pesto proaspăt de fistic crocant, busuioc și parmezan, încununate cu burrata cremoasă.
Ingredients
Preparation method
Cook the tagliatelle pasta in a large pot of boiling salted water until al dente (about 7-8 minutes). Reserve a cup of the pasta cooking water before draining.
For the pesto: place the shelled pistachios (reserving a tablespoon for garnish), fresh basil leaves, garlic clove, grated parmesan, and a pinch of salt and pepper in a blender or mortar. Pulse, gradually adding the extra virgin olive oil until you achieve a creamy mixture with a slightly rustic texture.
Transfer the pistachio pesto to a large bowl or a spacious skillet over very low heat. Stir in 3-4 tablespoons of the hot pasta water to emulsify the sauce.
Chef's tip
Do not cook the pesto over high heat in order to preserve the vibrant green color of the basil and the fresh flavor of the pistachios. The heat from the pasta and the hot water is sufficient to finish the sauce.
15 min
Under an hour
