Paccheri with Pistachio Pesto

Ingredients x 4 people:

• Paccheri 320g
• Unsalted pistachios 200g
• Garlic 1 clove
• Fresh basil 5 leaves 
• Oil evo 30g
• Grated Parmesan 60g
• Cooking cream 20g
• Milk 200mL
• Salt and pepper 

 Procedure:

We boil a pot of salt water. In the meantime we add 1 clove of garlic, wash the basil, and put them in the mixer together with 200g of pistachios, 4 tablespoons of Parmesan cheese, 200mL of milk, a tablespoon of cream, evo oil, salt and pepper. Blend everything until you get a dense and homogeneous mixture. When the water boils, throw the paccheri and cook.

Cook the pesto in a pan until it boils. Drain the pasta and finish cooking in the pan with the pesto.

Tips:

• We can enrich the pesto with cherry tomatoes to give some acidity and freshness to the dish.