INGREDIENTS
For the pistachio pesto
- 80 g pistachios, raw and unsalted
- 40 g parmesan or pecorino
- 1 small garlic clove, or half for milder flavor
- 20 g fresh basil
- 6–7 tbsp extra virgin olive oil, or as needed
- 1 tbsp lemon juice
- ¼ tsp salt
- Freshly ground pepper
- 2–3 tbsp pasta water
For the pasta
- 250 g pappardelle
- Salt for boiling
- 1 burrata, 150–200 g
- Extra chopped pistachios, for serving
- Lemon zest
- A few drops of good-quality olive oil
EQUIPMENT
- Food processor
- Large pot
- Medium pan
- Grater
- Bowl
- Strainer
METHOD
- Prepare the pesto
- In a food processor, pulse the pistachios until finely ground.
- Add the garlic, basil, lemon juice, cheese and a little olive oil.
- Blend until thick and creamy.
- Add the remaining olive oil gradually until smooth.
- Finish by adding 2–3 tablespoons of warm pasta water to make it silky.
- Cook the pappardelle
- In a large pot of salted boiling water cook the pasta al dente.
- Reserve ½ cup of pasta water.
- Combine the pasta
- Drain lightly (without drying completely).
- Add the pappardelle to a pan with the pesto.
- Toss gently, adding pasta water until glossy and creamy.
- Serve
- Divide the pasta into deep plates.
- Tear the burrata on top (whole or half per plate).
- Add chopped pistachios, pepper, lemon zest and a few drops of olive oil.
- Optional: a few drops of white truffle vinegar or fresh basil.
NOTES
- Aegina pistachios have deeper flavor than international pistachios.
- Burrata must be at room temperature for the perfect creamy texture.
- For a lighter pesto, replace ⅓ of the olive oil with pasta water.
- Do not overuse garlic — it overpowers the pistachio aroma.
