Pistachio pesto with ribbon noodles

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1-2 Garlic cloves
  • 75 g Pistachio kernels
  • 1 collar Parsley
  • 8-10 Tbsp Oil (e.g. olive oil)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 400 g wide ribbon noodles (e.g. pappardelle)

Directions

  1. 1

    Peel some fine shavings from the Parmesan cheese with the peeler. Coarsely grate the rest of the Parmesan. Peel the garlic. Chop garlic and pistachios coarsely. Wash the parsley and pluck it, except for a little bit for garnishing.

  2. 2

    Finely puree parsley, garlic, pistachios, grated parmesan and oil in the universal chopper or with the chopping stick. Season to taste with salt and pepper

  3. 3

    Cook the pasta in plenty of boiling salted water for about 8 minutes. Drain and serve immediately with the pesto. Garnish with parmesan shavings and the remaining parsley

Nutrition Facts

KCAL
690 kcal
CARBS
75 g
FATS
33 g
PROTEINS
19 g

Categories & Tags

Main DishesPasta