Pasta with pesto of anchovies, pistachio and citrus

Fusilloni with anchovies and citrus pesto

Pasta with pesto of anchovies, Pistachio, citrus and pine nuts. 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, in which the slightly blanched fresh anchovies unite 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 with both fusilloni, both with busiati handmade, to give the dish a more Sicilian touches. And if you like you can find many VIDEO RECIPES SICILIANE Also on my YouTube channel.

With the pasta with pesto of anchovies, prepared in the version with busiati handmade, I arrived (in June 2013) among the 5 finalists of Marietta of Casa Artusi. Is, 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.  If you love this type of recipes, Also have a look at all myRECIPES WITH BLUE FISH and mySICILIAN RECIPES. Have a good day!


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  • 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


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.

Pasta with pesto of anchovies, pistachio and citrus

Pasta with pesto of anchovies, pistachio and citrus

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Antoinette July 30, 2015 at 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

Ada Parisi July 30, 2015 at 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 at 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 at 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

Antoinette March 6, 2016 at 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 at 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 at 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 at 15:58

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

Adele July 12, 2013 at 10:50

Wonder of wonders…six Big Ada !!!

Valentine July 11, 2013 at 18:29

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

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

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

Roberta Morasco July 11, 2013 at 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 at 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 at 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!

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

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

Giulia July 11, 2013 at 12:00

but that buonaaa….. .that flavors!!! fantasic!!!!

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

Hello Giulia! Thank you very much!

Erica Of Paul July 11, 2013 at 10:58

Here's an amazing flavors!!! And the precious pistachios!!!! Supreme goodness, I would really try!!
Brava Ada, always at the top!

Sicilians creative in the kitchen July 11, 2013 at 11:32

Hello Erica, is a dish of an extraordinary quickness, Very simple. Try it and let me know! A hug, ADA

Danja | A Penguin in the kitchen July 11, 2013 at 10:21

Congratulations, ADA, is mouth watering!!! I will try for sure! 🙂

Sicilians creative in the kitchen July 11, 2013 at 11:31

Thank you very much! And welcome!

annaferna July 11, 2013 at 07:19

a delicious dish that I will certainly try!!! Here the anchovies are always welcome!!

Sicilians creative in the kitchen July 11, 2013 at 09:59

try it also with sardines if you find, are more polposette!!!


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