Corzetti pasta with pistachio pesto is an irresistible twist on traditional pesto alla genovese. When preparing any pesto, the pestle-and-mortar method is surely the best one as it allows more control over the texture of the sauce; however, a good blender or food processor does the trick if you don’t have much time or patience!
Loaded with flavor, this bright variation on the classic is just perfect with corzetti pasta: the pattern on the pasta provides the perfect texture for the sauce to settle into. Make it the ultimate corzetti pasta dish by adding a dollop of fresh burrata and some toasted almonds right before serving.
Corzetti Pasta with Pistachio Pesto
- 250gr pistachio
- basil leaves
- 180 gr Parmigiano Reggiano, grated
- extra virgin olive oil
- salt
- fresh burrata cheese (optional)
- toasted almonds, chopped (optional)
In a food processor (or mortar) add the pistachio, basil leaves, grated parmigiano reggiano and process until coarsely chopped. Add the extra virgin olive oil and process again until you get the desired consistency. Season with salt.
In the meantime, prepare the corzetti pasta dough, create the pasta discs and cook until al dente. Drain and toss with the pistachio pesto. Serve immediately with some burrata and toasted almonds (if using).