Pasta with pistachio anchovies and citrus fruits

Name: PASTA AL PESTO DI ALICI, PISTACCHIO, PINOLI E AGRUMI (ricetta siciliana)
Prep time: 30 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: italian
Ingredients: 360 grammi di fusilloni o 450 grammi di busiati di semola fatti a mano; 300 grammi di alici (o anche sarde); un mazzetto di prezzemolo; uno spicchio di aglio; peperoncino, quanto basta; olio extravergine di oliva, quanto basta; 40 grammi di pistacchi di Bronte; 20 grammi di pinoli; il succo di mezza arancia; scorza di arancia (io uso quelle di Ribera Dop); scorza di limone (io uso quello Interdonato di Messina Igp); sale, quanto basta

by Ada Parisi July 10, 2013

written by Ada Parisi July 10, 2013 5 min read

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Pasta with pistachio anchovies and citrus fruits. Sicilian Recipe fast and tasty, ready in 10 minutes. The pasta with pesto of fresh anchovies is a quick pasta, colorful, light and has a negligible cost. You want more? Prepare the pesto, where at the fresh anchovies slightly scalded come together Pistachio, pine nuts, garlic, parsley, red pepper and the fresh scent of Sicilian citrus fruits, It is really simple.

The aroma of lemon and the dampens the spicy chili and enhances the soft fatness of fresh sardines. You're not still go and buy ingredients, What are you waiting for? I prepared pasta with pistachio anchovies pesto and citrus fruits both with fusilloni, both with the handmade ferret macaroni, to give the dish a more Sicilian touches. And if you like you can find many VIDEO RECIPES SICILIANE Also on my YouTube channel.

Pesto recipes, alternative

There's nothing simpler than a good pesto ready. Stop at the recipe, although delicious, of pesto genovese, it's not enough. On the subject of pesto 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. If you love this type of recipes, Also have a look at all my RECIPES WITH BLUE FISH and my SICILIAN RECIPES. Have a good day!

PASTA WITH PESTO ALICI, PISTACHIO, PINE NUTS AND CITRUS (Sicilian recipe)

Portions: 4 Preparation: 30 minutes cooking: 15 minutes 15 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

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, to taste

extra virgin olive oil, to taste

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, to taste

Procedure

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 chop the parsley and garlic and cut the chilli into small pieces. Put the oil in an anti-adherent pan, the chilli and chopped garlic and make them sauté slightly, 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 zest and lemon. 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, setting aside a little of the cooking water. Combine the pasta with the sauce and keep everything by adding the cooking water slowly 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 some citrus zest. Bon appétit!

MATCHING: Citrus aromas and the taste of fish 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.

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Ada Parisi

Ada Parisi: siciliana, journalist, Cook. All recipes and photographs are my creation and my property and Gianluca Atzeni photographer, and therefore protected by copyright. Use of the content of this site is allowed upon explicit authorization and subsequent citation of the site and its links.

23 comments

Antoinette July 30, 2015 - 20:49

Thanks for this recipe. Tried it today with some small change:
pickled sardines with pink grapefruit, I also used the Peel
added some cherry plum tomatoes from the garden
without lemon and orange and leaving the pine nuts of my vegetable market of trust (price per kg an exaggeration, but it's worth it!!!) integers.
Pasta: Fusilli
GREAT TO BE REDONE

Ada Parisi July 30, 2015 - 21:58

What a great idea to marinate in pink grapefruit! Delicate and fragrant…Thanks for giving me confidence Antoinette! A hug and good summer!

Antoinette August 1, 2015 - 21:29

Thanks! Friday I went to the fish market to purchase a nice local reef Octopus to venture into your recipe for Octopus salad. We hope to be able! But I think I can juggle for the tentacles at the top have you got any suggestions for me to cut it? Thanks for your recipes delicious that are stimulating my skills in the kitchen! Antoinette

Ada Parisi August 2, 2015 - 11:40

Hi Antoinette, Once you've cooked the Octopus cut the tentacles and fouls in pieces. Then, at the base of the head, using a knife or scissors, delete the spout, also trying to delete some’ of skin because at those points is thicker. Thinly cut all the hardest parts around the head. While the soft part of the head I suggest you cut it into strips.
See you soon
ADA

Antoinette March 6, 2016 - 20:22

I was rereading the recipe because you will do it tomorrow for lunch and the eye I dropped it on the picture, those beautiful curls lying over the noodles are fried anchovies?
Sorry I'm kinda “busybody”, but your recipes are very intriguing and, Obviously, good!
Have a good evening, Antoinette

Ada Parisi March 6, 2016 - 22:43

Hi Antoinette, Yes those you see are fried anchovies. If you want to try to make them too roll up, just dip them, roll them up and pop them into one toothpick. Fry them with the toothpick and then take: will be rolled. Let me know, good Sunday lunch.

Teresa July 12, 2013 - 15:56

Very good! Made today for lunch, pairing fish and citrus and’ delicious! Congratulations for the recipes, keep it up!

Sicilians creative in the kitchen July 12, 2013 - 15:58

Thanks!!!! Welcome and thank you for trying my recipe! ADA

Adele July 12, 2013 - 10:50

Wonder of wonders…six Big Ada !!!

Valentine July 11, 2013 - 18:29

with busiati, What questions!
This dish smells of sea and South, I love it!

Sicilians creative in the kitchen July 11, 2013 - 23:08

Thanks and welcome! I also prefer the busiati, so much effort but totally worth it!

Roberta Morasco July 11, 2013 - 14:50

ADA!!!! How wonderful is this pasta!!!
A pesto with anchovies and pistachios, mom that goodness!!!
I recommend not giving up, If you hesitate let it out as well but get to the finish line, We follow and we copy your recipes!!!…I this do huh!!!
A hug! Roby

Sicilians creative in the kitchen July 11, 2013 - 14:52

Hello Robert! That's good to hear your support!! Do not give up, I swear! And copies as well, the best thing is when we redo the recipes with each other!!! A big hug, ADA

Roberta July 11, 2013 - 12:44

Buonaaaaaaaaa, ADA, but you know I was a little’ I'm thinking a pesto with anchovies??? Yes but your creativity has gone far beyond my!! A show!
Kisses!!!

Sicilians creative in the kitchen July 11, 2013 - 12:52

Hello Robert! I'm sure your creativity is jumping through hoops! A big hug!