Spaghetti al Pesto di Pistacchi

I just couldn’t resist the bright green photo calling to me to try this recipe, not to mention that I love pistachios, and Bronte, the town where this special kind of pistachio is produced, was just around the mountain. Rich, yummy and unique for when you want to treat yourself to a little something special and comforting.

If you’re not in Italy and don’t have access to Bronte pistachios, no worries, you can make this dish with any kind of unsalted pistachio. The comfort is in the eating, not the color. Enjoy!

Spaghetti al pesto di pistacchi di Bronte e ricotta salta
Spaghetti with pistachio pesto and ricotta salata (a hard ricotta cheese)
Based on the recipe in I Sapori della Cucina Siciliana

½ lb spaghetti – cooked in salted water
½ lb shelled pistachios
2 shallots – chopped fine
1 T olive oil
2 T butter
½ cup grated ricotta salata
¼ cup brandy

Put the shelled pistachios in food processor and pulse several times until they reach a uniform medium fine texture. Be careful not to over process and make pistachio butter! In a skillet large enough to hold the pistachios heat the olive oil and butter over medium heat and sauté the shallots until soft and beginning to color, about 5 minutes. Add the ground pistachios to the pan and continue cooking for another 2-3 minutes. Stir the brandy into the pistachios and let evaporate a minute. In a serving bowl combine the spaghetti and the pistachio mixture. Garnish with a generous sprinkling of grated ricotta and serve.

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