Pici with PGI Finocchiona and Pistachio pesto – A Rossella Giulianelli recipe

Ingredients for 4 persons:

  • 600 gr Pici (thick handmade spaghetti)
  • 100 gr Pistachio Pesto
  • 20 gr chopped Pistachios
  • 200 gr PGI Finocchiona
  • Extra Virgin Olive Oil
  • Salt and pepper

Procedure:

Cook pici in abundant salted water, put a small amount of extra virgin olive oil in a pan and add finely chopped PGI Finocchiona and chopped Pistachios, brown slightly. Add pici and stir until you get a creamy mixture with the Pistachio pesto (it can be prepared in advance with unsalted pistachios, some basil leaves, salt and oil). Serve with a large quantity of Creole fresh pepper.

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