Calamarata of paccheri and mushrooms
first courses from Italy
Pacchero with pesto pistachios and mazzancolle
Pacchero with pesto pistachios and mazzancolle
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Pistachio and mullet, a perfect blend
preparation
step 1
Prepare pistachio pistachios. If you do not have a mortar available, you can use the minipimer. It uses about 90gr of pistachio nuts, add oil to your liking, and a few drops of water.
step 2
The pistachio pistachio is a little dry, compared to basil. Then oil at will.
step 3
It blaze the mascots and shells.
step 4
In a large frying pan, oil and garlic. Add mazzancolle and then white wine.
step 5
Meanwhile, it prepares the pasta.
step 6
Cooking to the tooth, incorporate the dough into the pan and add some cooking water to finish the cooking. Add pesto and amalgam well. If dry you can always add cooking water.
step 7
Add the few pistachios left in the dish and oil. Enjoy your meal