This is a
typical dish of SICILY, the Italian region where I think food is the best! You
can use your favorite type of Pasta, here in this picture you can see
GNOCCHETTI, but you can choose any other one (I suggest also fettuccine).
Let’s
see how to prepare it.
Ingredients
( Metric and Imperial) Party of 4
- 400g (14oz) of Pasta: decide your favorite type
- 200g (7oz) of shelled Pistachios (Non salted, the best are from Bronte, Sicily)
- 1 clove of garlic
- 100g (6-7 tablespoons) of Extra Virgin Olive Oil
- 2-3 medium Basil leaves
- 50g (3-4 tablespoons) of Parmigiano
- 1-2 pinches of salt
- 1-2 pinches of pepper
- 200g (7oz) of clean fresh seafood: you can chose one, I suggest Shrimps, Gilthead, fresh Tuna or Swordfish
Method:
- Prepare the Pesto: put in a mixer pistachios, garlic, olive oil, Parmigiano, basil leaves, salt and turn it on until you obtain your creamy pesto
- Put it in a nonstick pan and when it starts boiling, add the chopped fish ( Shrimps, Tuna or any other you have chosen): It will cook in 2-3 minutes.
- Boil pasta in salted water. You've to stop cooking it 2 minutes before the instruction of the packet says. At this time strain it out of the water (saving a glass of it) and pour it in the pan with high flame, mixing it with the sauce and ending the cooking time in there. The right way to cook it is firm to the bite ( “al dente", in Italian). If it becomes a bit dry, then add a little quantity of cooking water while mixing.
- Serve it adding some fresh pistachios on the top