Pasta with Pistachio Pesto and Rosemary

Ingredients

• 500 g pappardelle
• 200 g shelled pistachios
• 3 Garlic cloves
• 1 bunch parsley
• 1 sprig rosemary
• olive oil (cold‑pressed)
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Finely chop the pistachios by hand or with a food processor. Peel the garlic. Wash the parsley, dry it, cut off the stems and roughly chop. Pick ½ tablespoon of rosemary needles. Mix the garlic, parsley, and rosemary needles with 10–12 tablespoons olive oil and blend with an immersion blender. Add the pistachios, salt, and generous pepper.

2. 2.

   Cook the pappardelle in plenty of salted water until al dente, then drain. Reserve one cup of the cooking water. Toss the pasta with the pesto and a half cup of reserved water. Plate immediately, garnished with rosemary needles. Serve with freshly grated Parmigiano Reggiano.