Pasta with pesto of anchovies, Pistachio, citrus and pine nuts. A quick pasta, colorful, light and at a fraction of the cost. You want more? Here are the fusilloni with a pesto with anchovies, Pistachio, pine nuts, garlic, parsley and chilli, citrus scented. Really good food, with the aroma of lemon and orange who espouse the spicy chili and soft fatness of fresh sardines. You're not still go and buy ingredients, What are you waiting for? I prepared with both fusilloni, both with busiati handmade. With this dish, in version busiati handmade, I arrived (in June 2013) among the 5 finalists of Marietta of Casa Artusi. I'm used, always pesto theme ready in 5 minutes, try also the aromatic wild fennel pesto, what raw cabbage with almonds and pine nuts, to rocket, hazelnuts and caciocavallo, the Raw chard pesto, walnuts and pecorino, the delicate asparagus and almonds, the Pesto alla trapanese and that Alla siciliana, with ricotta and dried tomatoes.
PASTA WITH PESTO ALICI, PISTACHIO, PINE NUTS AND CITRUS (Sicilian recipe)Print This
- Fusilloni 360 grams or 450 grams of handmade semolina busiati
- 300 g of anchovies (or even sardines)
- a bunch of parsley
- a clove of garlic
- Chili, just enough
- extra virgin olive oil, just enough
- 40 grams of pistachios
- 20 grams pine nuts
- the juice of half an orange
- Orange Zest (I use those of Ribera Dop)
- lemon zest (I use the Interdonato Messina Pgi)
- Salt, just enough
To prepare the pesto pasta with anchovies, Pistachio, pine nuts and citrus, wash the anchovies (or sardines) and clean them by removing the head, the iisp, the innards and the small plug on the back. Cut into chunks and put them to marinate for 15 minutes in the orange juice Ribera. Meanwhile, finely chop the parsley and garlic and chop the chilli. Put the oil in a frying pan non-stick, the chili and chopped garlic and Fry lightly, then add half of the chopped parsley and anchovies.
Season the sauce and cook over high heat for 2 minutes,, fire off, merge a little’ Orange and lemon zest. Meanwhile, toast the pistachios and pine nuts in a frying pan and crush them coarsely, then add half the crushed nuts to anchovy sauce.
Boil the pasta in salted water and drain it al dente, putting aside a little of the cooking water. Combine the pasta with sauce and stir the whole floor by adding the cooking water and, If necessary, a drizzle of olive oil to Polish everything. Serve the pasta with pesto of anchovies, Pistachio, pine nuts and citrus garnish the dish with a sprinkling of fresh parsley, the chopped pistachios from Bronte, pine nuts and a little’ citrus peel. Bon appétit!
THE PAIRING: Citrus scents and the taste of seafood are combined with a Sauvignon Doc del Collio. We chose the one produced by the company Skok, that smacks of white peach and tomato leaf with floral notes. We recommend serving it at around 12 degrees.