Are you a pistachio lover? Then you can’t miss this recipe! Discover our fusilli with pistachio pesto and mortadella, the perfect combination for a delicious dish.
Ingredients for 4 people:
14 oz of fusilli
2.1 oz of pistachios from Bronte shelled and unsalted
1.4 oz of parmesan cheese
2.8 oz of Veroni mortadella
1/2 clove of garlic
1.7 fl oz of extra virgin olive oil
Salt and pepper
- Lightly toast the pistachios in a non-stick skillet, then let them cool down.
- Place them in the mixer glass together with the marjoram leaves, the grated Parmesan cheese and the garlic clove, chop everything then add the lemon juice and extra virgin olive oil until you obtain a creamy pesto. If the mixture is too thick, add some water if necessary. Adjust with salt and pepper.
- In a pot, cook the pasta, drain it when al dente and keep some of the cooking water, then season with the pesto, if needed diluting it with a little water. Mix and serve immediately with mortadella strips.