BUCATINI WITH PISTACHIO PESTO
8.4 oz of Bucatini
5.2 oz of pistachio, shelled
3 oz of shallot
1.5 cups of Parmigiano-Reggiano cheese
3.5 tbsp of lemon Juice
1.5 cups of extra virgin olive oil
4 oz of DOP Genoa basil, fresh
2.6 oz of flat leaf parsley, fresh
2.6 oz of fennel fronds, fresh
½ tbsp of Kosher Salt
Additional Parmigiano cheese as needed to garnish
Additional roasted Pistachio as needed to garnish
Roast the pistachios in the oven at 325 °F (160°C), toss them to roast on all sides after 5 minutes. Then, after other 5 minutes, let them cool.
In a food processor, pulsing and scraping the sides with rubber a spatula, blend the herbs, lemon juice, Khosher salt and diced shallot to obtain almost a paste. Reduce all large chunks.
Add the pistachios, retaining a few for garnish, cheese and salt and pulse until pistachios are finely reduced.
While running the food processor, drizzle slowly the olive oil. Adjust for seasoning.
Boil water for pasta in a large pot. Cook the pasta al dente and strain, retaining a cup of water.
In a pan, combine pesto with pasta. Add some pasta cooking water, if needed in order to obtain a creamy sauce. Toss until well coated.
Top with fresh grated Parmigiano-Reggiano and crushed pistachios.
