Preparation time
20 minutes
Cooking time:
5 minutes
Typology:
Gluten Free
Difficulty:
Easy
Ingredients
- 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
Method
- In a blender gather rocket, pistachio nuts (reserve a few) yeast and olive oil, a pinch of salt. Blitz.
- 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.
- Dust with minced parsley.
Serve with a nice glass of chilled Chardonnay.