Pasta with pistachio anchovies and citrus fruits

Procedure

To prepare the pesto pasta with anchovies, pistachio, pine nuts and citrus fruits, 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.

In the meantime, chop the parsley and garlic and cut the chilli pepper into small pieces. Put the oil in an anti adherent pan, chilli pepper and chopped garlic and fry them lightly, then add half of the chopped parsley and anchovies.

Season the sauce and cook over high heat for 2 minutes,, fire off, Add a little orange and lemon zest. In the meantime, 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 plenty of salted water and drain it al dente, setting aside a little of the cooking water. Add the pasta to the sauce and stir everything 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, the pine nuts and a little citrus zest. Bon appétit!