LA MOLISANA RECIPES

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Spaghetto Quadrato 1 with Avocado Pesto and Pistachios

RECIPES LA MOLISANA


Spaghetto Quadrato 1 with Avocado Pesto and Pistachios

 
PREPARATION
DIFFICULTY
Simple

INGREDIENTS:

  • Spaghetto Quadrato n.1 La Molisana   320g
  • Grated Parmesan cheese   40g
  • Natural chopped pistachios   30g
  • Cherry tomatoes   10 pc
  • Extra virgin olive oil   4 tablespoons
  • Basil leaves   2 pc
  • Ripe avocado   1 pc
  • Lime   1 pc
  • Fresh chilli seeded   1 pc
  • Garlic clove   1 pc
  • Salt   to taste

INSTRUCTIONS:

Cut in half the avocado, empty the pulp with a spoon and with the help of a fork mashed it. Add three drops of lime and some lime zest, a teaspoon of Parmesan cheese and a pinch of salt. In a bowl, heat a drizzle of olive oil and sauté a clove of garlic, which will be subsequently removed.

Wash and cut the tomatoes into slices. Sauté on high heat in the skillet where you browned the garlic, add the basil and chili.

 

In boiling salted water cook the Spaghetto Quadrato® 1, drain when al dente and stir in the avocado pesto sauce, adding, if necessary, one - two tablespoons of cooking water. Turn off the heat and add the chopped pistachios. Mix well and serve the dish hot, with a sprinkle of Parmesan cheese.

Recipe by Clelia Dessì for the contest Ilovespaghettoquadrato