Casarecce al Pesto di Pistacchio

Name: Casarecce al Pesto di Pistacchio
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g casarecce; 80 g pistachios; 1 garlic clove; 40 g Parmigiano-Reggiano; 80 ml olive oil; 1 handful basil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

In the Sicilian town of Bronte, known for its verdant pistachio groves, Casarecce al Pesto di Pistacchio finds its roots. This dish is not linked to a specific occasion but rather enjoyed as a local staple, bringing the essence of Bronte's cherished pistachios to the forefront. The casarecce, a twisted pasta shape, captures the nutty, vibrant pesto in every groove, making it a favorite among locals throughout the year.

Each bite offers a lush combination of smooth pistachios, aromatic basil, and the sharpness of Parmigiano-Reggiano, all bound together by rich olive oil. The garlic adds a subtle warmth, enhancing the earthy notes of the pistachios. This dish should taste fresh yet indulgent, an elegant showcase of simplicity where the quality of ingredients sings in harmony.

Ingredients

400 gcasarecce
80 gpistachios
1garlic clove
40 gParmigiano-Reggiano
80 mlolive oil
1 handfulbasil
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil over high heat. Once boiling, add a generous amount of fine sea salt to the water, which should taste like the sea. This will season the pasta as it cooks.
While the water is heating, prepare the pesto di pistacchio. In a food processor, combine 80 g of pistachios, 1 peeled garlic clove, 40 g of grated Parmigiano-Reggiano, and a handful of fresh basil leaves. Pulse until the mixture is finely chopped.
With the processor running, slowly drizzle in 80 ml of olive oil until the mixture becomes a smooth, creamy paste. Taste the pesto and add fine sea salt as needed, blending again briefly to incorporate.
Once the water is boiling, add 400 g of casarecce to the pot. Stir occasionally to prevent sticking, and cook until the pasta is just shy of al dente. The pasta should still have a slight bite to it.
Before draining the pasta, reserve a cup of the starchy pasta water. This will be used to adjust the consistency of the sauce.
In a wide pan over low heat, combine the cooked pasta with the pistachio pesto. Gradually add the reserved pasta water, a little at a time, tossing the pasta to coat evenly. The sauce should cling to the pasta, creating a glossy, emulsified coating.
Taste the pasta and adjust the seasoning with more salt if necessary. Serve the Casarecce al Pesto di Pistacchio hot, garnished with any remaining basil leaves for a fresh touch.