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Orecchiette with Pistachio Pesto

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(55 people have added this recipe to their favorites.)

This amazingly flavorful pesto has a key ingredient that makes it stand out: Sicily’s famed pistachio nuts. Falcinelli says, “Sicilian pistachios are incredibly sweet and fruity, not like the cheap ones we eat in front of the TV here in the U.S.”

Pairing Suggestion

The light sweetness of this pesto is counterpointed by many of Sicily’s white blends. Tenuta Rapitalà’s 2005 Casalj combines Catarratto and Chardonnay to create citrusy flavors; the 2005 Ajello Majus Bianco Sicilia blends Catarratto and Grillo for a somewhat richer effect.

Orecchiette with Pistachio Pesto

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Orecchiette with Pistachio Pesto

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Orecchiette with Pistachio Pesto

This was a hit for dinner with our guests.  I did make one change - we found the pesto to have the slightly oily taste on the tongue that is typical of nuts (without actually being oily).  So, mid dinner, I added lemon juice, and that freshened and lightened the texture.  Next time, I will do the same, and try some lemon zest (grated rind).  

Posted by: babsg on June 16, 2008

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This recipe was fun, and relatively easy to make.  I had to substitute in a different kind of ;pasta, but the outcome was good nonetheless.  My only drawback about the whole thing was that in the end, I was left wanting some good tomato sauce.

Posted by: amthomas18 on October 21, 2007

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very delicious!

Posted by: AJKHARBAS on October 1, 2007

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