images (1)

Large pasta with pistachio and almond pesto


Ingredients for four:


Pistachio pesto:


150 g (about 5,3 oz) pistachios, 20 g (0,7 oz) almonds, 1 small clove of garlic, salt, black pepper, extra virgin olive oil –

Mix the dry ingredients in a blender then add enough oil to cover the mixture and finish blending.

350 g (about 12,35 oz) pasta, ½ onion, 2 tablespoons pistachio pesto; 100 g (about 3,5 oz) cubes of cooked ham, 200 ml (about 6,8 fl.oz.) cream, 2 tablespoons finely chopped pistachio, salt, black pepper, nutmeg, extra virgin olive oil.


Brown the chopped onion in a little olive oil, add the ham and continue cooking, add the pesto and cream. Remove from the heat and add salt, pepper and nutmeg to taste. Cook the pasta and when ready toss in the pan with the pesto dressing. Serve with grains of pistachio sprinkled on top.


Recipe by Francesca Zennaro