Spaghetti with Sun-Dried Tomato Pesto and Chopped Pistachios

Name: Spaghetti with Sun-Dried Tomato Pesto and Chopped Pistachios
Total time: 900 s
Yield: Serves 4 servings
Ingredients: 3/4 cup shelled pistachios (about 100 grams); 1 bunch fresh basil; 2 cups sun-dried tomatoes (about 300 grams); 1 garlic clove; 1 cup grated Parmesan or Pecorino cheese (about 100 grams); Extra-virgin olive oil; Salt, to taste; Red pepper flakes, to taste; Chopped pistachios for garnish; 12 ounces spaghetti (about 350 grams)

Francesca Casa @_cucina_di_casa

Bagheria (Pa)

This dish is made with local ingredients from my area: homemade sun-dried tomatoes and Bronte pistachios. I used dried sun-dried tomatoes, but if you use sun-dried tomatoes packed in oil, you don't need to soak them first.

Francesca Casa @_cucina_di_casa

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Ingredients

15 minutes

Serves 4 servings

3/4 cupshelled pistachios (about 100 grams)
1 bunchfresh basil
2 cupssun-dried tomatoes (about 300 grams)
1garlic clove
1 cupgrated Parmesan or Pecorino cheese (about 100 grams)
Extra-virgin olive oil
Salt, to taste
Red pepper flakes, to taste
Chopped pistachios for garnish
12 ouncesspaghetti (about 350 grams)

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Steps

15 minutes

1

Place the soaked sun-dried tomatoes, pistachios, basil, red pepper flakes, and garlic in a food processor.
2

Chop, then add the grated cheese, olive oil, and a pinch of salt. Blend again until the mixture is chunky and not too smooth.
3

Meanwhile, cook the spaghetti. Toss with the pesto and garnish with chopped pistachios.