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!
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 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.