Ricette

Tagliatelle with rocket and pistachio nut pesto

Prep.
20 minutes
Cooking
5 min.
Difficulty
Easy
Type
Gluten free

Ingredients

1 package gluten free tagliatelle by Gastronomia Piccinini
7 ounces (200 gr.) fresh rocket
3 ounces (80 gr.) shelled pistachio nuts
½ tsp (10 gr.) dry yeast
1 garlic clove peeled
2-3 tbs EVO oil
2 tbs parsley, minced

Products used

  1. In a blender gather rocket, pistachio nuts (reserve a few) yeast and olive oil, a pinch of salt. Blitz.
  2. Cook tagliatelle in salted boiling water for 5 minutes, drain and pour in a bowl over the rocket pesto. Mix thoroughly and serve sprinkling the reserved, crushed pistachio nuts over each dish.
  3. Dust with minced parsley.

Serve with a nice glass of chilled Chardonnay.

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