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Cavatelli al Pistacchio
  • Prep
  • Total
  • Serving

Cavatelli al Pistacchio

This Cavatelli al Pistacchio is a twist on the traditional Sicilian dish. The creaminess that the Mascarpone adds to the pasta gives it a richness and bold flavour that’s sure to impress your guests.

Recipe courtesy of Chef Gabriele Di Marco

 
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Ingredients

  • 200 g shelled natural pistachios
  • 150 g olive oil
  • 1 garlic clove, sliced
  • 15 g fresh basil
  • 30 g  Parmigiano Reggiano, grated
  • Sea salt, to taste
  • 50 g Mascarpone
  • 1 orange 
  • 140 g cavatelli pasta 

Directions

  1. Put the first 6 ingredients into a Robot-Coupe or food processor until pesto consistency.
  2. Bring a pot of water to a boil, and add sea salt to taste. Drop in the pasta and cook until al dente. Drain the pasta and reserve some pasta water. 
  3. Put the pistachio pesto in a pot. Add some of the reserved pasta water to loosen the pesto.
  4. Add the pasta, then add the Saputo Mascarpone and stir to combine. 
  5. Plate the pasta and garnish with fresh basil and orange.

Recommended Products

We recommend you use these Saputo products for this dish!

Parmigiano Reggiano

Parmigiano Reggiano

Aged for at least 24 months and produced in the Parma region of Italy, Parmigiano Reggiano cheese is hard-ripened and often referred to as the "King of Parmesan." Its rich, nutty taste derives from its milk, which comes from cows fed on a diet of alfalfa. This cheese is also lactose-free!

Mascarpone

Mascarpone

Imported from the Italian region of Lodi and free of added preservatives, this Mascarpone is made from Italian cream and simple ingredients.

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