Egg Fetuccine with Rocket and Pistachio Nut Pesto

Preparation time

20 minutes

Cooking time:

5 minutes


Gluten Free




  • 1 package Egg Fetuccini by Pasta Piccinini
  • 7 ounces (200 gr.) fresh rocket
  • 3 ounces (80 gr.) shelled pistachio nuts
  • ½ tsp (10 gr.) dry yeast
  • 1 garlic clove peeled
  • 2-3 tbs EVO oil
  • 2 tbs parsley, minced



  1. In a blender gather rocket, pistachio nuts (reserve a few) yeast and olive oil, a pinch of salt. Blitz.
  2. Cook tagliatelle in salted boiling water for 5 minutes, drain and pour in a bowl over the rocket pesto. Mix thoroughly and serve sprinkling the reserved, crushed pistachio nuts over each dish.
  3. Dust with minced parsley.

Serve with a nice glass of chilled Chardonnay.