Paccheri with pistachio pesto, sausages and provola cheese

By GialloZafferano · 40 min

Ingredients

Instructions

1. Bring a pot of water to a boil, add the shelled pistachios and cook for 1 minute, until the skins soften.
2. Drain the pistachios, tip them onto a kitchen towel and rub off the skins.
3. Set aside a few chopped pistachios for garnish.
4. Crush the remaining pistachios in a mortar with a wooden pestle until creamy.
5. Add the washed and dried basil and keep crushing.
6. Add the olive oil, salt, pepper and a splash of cold water, and mix until creamy and emulsified.
7. Cook the paccheri in plenty of salted boiling water for 13 minutes, until al dente.
8. Cut the provola into ½-inch cubes.
9. Remove the sausage casings and shape the meat into small meatballs.
10. Brown the meatballs in a drizzle of oil, then deglaze with the white wine.
11. Add the drained paccheri and a few ladlefuls of pasta water, cook for 2 more minutes, then turn off the heat.
12. Add the pistachio pesto and provola, adding more pasta water if needed, and toss until creamy.
13. Plate with fresh basil leaves and the reserved crushed pistachios.

Summarized from GialloZafferano's video. Watch it for the details.

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