Linguine with pistachio pesto and burrata
by Carlotta Dolzani @dolcetico
Ingredients for 4 serves:
For the pistachio pesto:
- 100 gr. - Roasted pistachios
- 2-3 - Tablespoons grated cheese (parmigiano or pecorino cheese)
- 60 gr. - Taggiasca olive oil
- 3-4 - Tablespoons water
- Q.s. - Salt
- Q.s. - Black pepper
- 5-6 - Basil leaves (if seasonal)
For the pasta:
- 350 gr. - Linguine
- Q.s. - Burrata;
- Q.s. - Finely chopped pistachios
Method
- 1
Prepare the pistachio pesto by simply blending all the ingredients in a food processor. It is important to use a good-quality extra virgin olive oil, such as Olitalia Taggiasca Monocultivar, which is delicate and fragrant.
- 2
Cook the linguine in plenty of salted water, then season the pasta with the pistachio pesto, a little cooking water. Garnish with some burrata cheese and chopped pistachio on top. Finally, drizzle with some Olitalia Taggiasca Monocultivar to taste.
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