Spaghetti with friggitelli peppers
107 recipes
Spaghetti with tomatoes and pistachio pesto
ingredients
servings
2
Spaghetti
180 grams
Cherry tomatoes
300 grams
Soy sauce
2 spoons
Dry tomatoes
4 unit
Pistachios
90 grams
Garlic
1 wedge
Basil
3 leafs
Pepper
to taste
Extra virgin olive oil
to taste
Sunflower oil
to taste
first courses from Italy
Spaghetti with tomatoes and pistachio pesto
Spaghetti with tomatoes and pistachio pesto
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A simple spaghetti, from summer flavor, creamy and enveloping, easy to prepare and quick to finish. The pistachio pesto with its sweetness joins perfectly with the rest of the ingredients dampening the acidity of the tomatoes.
preparation
step 1
In a mortar versa shelled pistachio nuts, a pinch of salt, a pinch of pepper and sunflower oil flush and shatters all with the pestle until reduced the pistachios in a thick creamy pesto.
step 2
In a large pan pour a drizzle of extra virgin olive oil, a clove of garlic cut into wedges and a teaspoon of soy sauce.
step 3
Leave the very low heat fry garlic, also join the dried tomatoes cut into strips and finally the tomatoes cut into wedges 4 with freshly ground pepper.
step 4
Let soften slightly fresh tomatoes making stir-fry.
step 5
Separately it brings to a boil salted water for the pasta, simply dip the noodles and let them cook for a few minutes, until it will tend to soften.
step 6
Withdraw the spaghetti from the pan with a special gripper and versali the pan with the tomato sauce, rekindle the burner under the pan.
step 7
Add some of the cooking water ladle of pasta and final cooking spaghetti in the pan.
step 8
When cooked, leaving the spaghetti al dente, add two tablespoons of good pistachio pesto, a sprinkle of nutritional yeast flakes and fresh basil with your hands.
step 9
One last sauteed in the pan to fire off for the flavors to mix well and serve.
