Thin Spaghetti With Pistachio and Squid Pesto - Pasta Armando
Preparation of pistachio pesto: peel the pistachios to remove the thin purple skin. Once shelled, put them in a mortar with the almonds, Parmesan cheese and…
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Ingredients
- 280 g of Chitarra
- 400 g of Squid
- 100 g of Bronte Pistachios
- 7 Almonds
- 1 Clove of Garlic
- 1 Bay Leaf
- 1 tablespoon of Fresh Tomato Sauce
- Edible Cornflower Petals to Taste
- Parmesan Cheese to Taste
- Salt to Taste
- White Pepper to Taste
- Extra Virgin Olive Oil to Taste
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