PASTA AL PESTO DI PISTACCHI E MANDORLE

INTERESTING FACTS ABOUT PISTACHIO AND ALMOND PESTO 

This peculiar Pesto is made with two of the best Sicilian products: Pizzuta di Avola Almond and Bronte Pistachio. Pizzuta refers to the physical almond shape, which is pointy and very flat. It is exceptionally fruity with just a hint of bitterness. Bronte Pistachio derives its intense gentle sweet flavor and grassy aroma from the mineral rich volcanic soil of Etna Volcano. Its production is limited. It is harvested manually every two years from the end of August for one month.

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DIRECTIONS

1.   Add salt to boiling water, we suggest 1 tbsp for a large pot.
2.  Add pasta. During cooking stir every so often to prevent sticking.
3.  In a pan at medium heat toast almonds. Stir frequently, cook until they turn golden brown.

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4. In a pan, warm Pesto at low heat. If you want a more liquid texture, add some pasta cooking water. Stir occasionally for 3 min.
5. Drain pasta “al dente”.“Al dente”, means that pasta is still a little bit hard. Pour it immediately into the Sauce Pan to avoid sticking, then mix it with the sauce. If necessary, add further pasta water.

HOW TO PLATE THE PASTA

6.  Chop toasted almonds & pistachios      

7.   Pour pasta into a plate   
8.   Sprinkle with chopped almonds and pistachios.

ENJOY WITH YOUR LOVED ONES and Buon Appetito!