learn how to combine them in this fusilli recipe

learn how to combine them in this fusilli recipe

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Pesto and pistachio sauce: explosion of flavors balanced by the lightness of the pasta.| Photo: Barilla/Disclosure

From time to time, a new fashion in gastronomy emerges and spreads across the world – real and virtual. The sensation of the moment is pistachios, which keep popping up on social media, with videos and photos of different types of recipes. Elegant and versatile, pistachios can be the main ingredient in a dessert, the special touch to a savory dish, or that delicious snack on a date with friends.

Keeping an eye on this delicious trend, the Good Gourmet teaches you how to prepare Fusilli with Pesto Pistacchio, which brings lightness to the explosion of flavors generated by the combination of pesto sauce and pistachios.

Fusilli with Pesto Pistacchio


Performance6 servings



  • 500 g of Fusilli Grano Duro
  • 100 g peeled pistachios
  • 100 g of extra virgin olive oil
  • 50 ml of orange juice
  • 2 tablespoons grated parmesan
  • 1 clove of garlic
  • Salt and black pepper to taste
  • Ready-made pesto sauce of your choice

Method of preparation

  1. Process the pistachios, with the olive oil and garlic.
  2. Add the orange juice and parmesan until a homogeneous mixture is formed.
  3. Cook the pasta in plenty of boiling salted water as indicated on the package.
  4. Drain.
  5. In a bowl, add the pasta to the pesto sauce of your choice and stir gently.
  6. Serve immediately and good appetite!

Chef’s tip: reserve some of the pistachios to finish the dish.

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