When is Easter Monday and you're home in the company of a maiden and got nothing, say nothing, for cooking you do? Simple to use what little they are available. And what was available on Easter Monday? Not much, but enough to make a good (though I should not be the one to say it, but you fact) pasta (fusilli Garofalo) pistachio pesto.
400 grams of pistachio natural
40 grams of fresh ripe tomato
3 or 4 ice cubes
extra virgin olive oil q.
b.
salt pepper to taste
chopped pistachio natural taste
Toast 200g of pistachios and chilly wait for it (if you have a blast it's time to use it). Place all the pistachios (roasted or not) in a blender, add extra virgin olive oil and start the blades. As soon as the blades are moving quickly to add the first ice cube, so if you need more oil, chili, more ice, more oil if needed, add salt and then add more ice if needed, more oil and a little of everything else until mixture is smooth and creamy.
Boil pasta in salted water. Shortly before draining the pasta aside a bit of cooking water. So to bounce around the dough in the pan by adjusting the density of the pesto, adding a little of the cooking water previously set aside.
Serve with a little sprinkling of chopped pistachios in water.
As seen in the photo above have combined to pitch a good rosé wine: Franciacorta Rosé, Ricci Curbastro . 80% Pinot Noir, 20% Chardonnay for sparkling wine, a salmon-colored and very intriguing for chains of bubbles. Nose emerge from just a hint of red berries and puffs of mace, and then notes of cantaloupe and tangerine flavors that foreshadow a slight minerality clear. The mouth is dominated by a pretty nice essai known fresh / tasty bouquet already warned that holding the nose. The combination is very pleasant, bubbles and freshness help remove grease and to contain the trend of sweet foods and the aroma complements and enhances the intensity of the pistachio.
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