Spaghetti with pistachio pesto and Extra Virgin Olive Oil is a dish where San Biase Extra Virgin Olive Oil is the heart of the recipe, because it does not simply accompany the dish, but guides its flavor, enhancing the aroma of the pistachios and enveloping the spaghetti with harmony and elegance.
Ingredients (for 3 people)
- 270/300 g of spaghetti
- 120/150 g of pistachios
- 60/80 ml of San Biase Extra Virgin Olive Oil
- 50/60 g of grated Parmesan (optional but recommended)
- 1 small garlic clove (optional)
- Salt to taste.
- Black pepper to taste.
- Pasta cooking water as needed (essential for creaminess)
Preparation:
- Cook the spaghetti al dente in plenty of salted water. When ready, drain, reserving a little pasta cooking water, which you will need to make the pistachio pesto.
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Meanwhile, prepare the pistachio pesto. If the pistachios are already shelled and peeled, you can use them as they are. If they still have their skins, it is best to blanch them for 1 minute in hot water and then rub them in a cloth to remove them; this will make the pesto greener and finer. Lightly toast the pistachios in a pan to enhance their aroma (2–3 minutes over low heat), stirring for 1–2 minutes without letting them darken. Put the pistachios in a blender or food processor and blend them, adding the San Biase Extra Virgin Olive Oil, grated Parmesan, a pinch of garlic, a little salt, and a tablespoon of hot water. Blend all the ingredients until you obtain a thick but slightly grainy cream.
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In a wide pan, lightly heat a drizzle of our San Biase Extra Virgin Olive Oil. You do not need to sauté anything: it is only used to create a warm base that helps the emulsion. Drain the spaghetti directly into the pan while they are still moist and add the pistachio pesto little by little, stirring vigorously to combine the pesto with the pasta.
- Leave the pasta in the pan for 30–60 seconds with the heat off, allowing the sauce to stabilize and become even creamier. Then transfer the spaghetti to the plate, using tongs or a fork to create a small “nest”.
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Finish the dish with a sprinkle of crushed pistachios and a drizzle of San Biase Extra Virgin Olive Oil.
Simplicity meets flavor in a creamy and fragrant first course, with a delicate yet intense taste, in which the natural flavor of the pistachios blends with the roundness of the San Biase Extra Virgin Olive Oil, creating an enveloping sauce. The result is a dish with a balanced flavor and an intense aroma, ideal for a refined yet simple first course.
Would you like to prepare this first course?
Make it with our San Biase Extra Virgin Olive Oil and discover how a quality ingredient can enhance any recipe.
