John Myers
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Pasta Cuisine: Farfalle with Goat Cheese and Pistachio Pesto
The perfect pasta cuisine: farfalle with goat cheese and pistachio pesto recipe with a picture and simple step-by-step instructions.
For the pesto:
- 2 tbsp Pistachios
- 7 Dried tomatoes in oil
- 7 Artichoke hearts inlaid, glass
- 4 Stems Basil
- 3 Mini chilli “Red Pepper”, red, orange, yellow
- 1 middle Clove of garlic
- 150 g Mild goat cream cheese
- 4 tbsp Sour cream
- 1 tbsp Parmesan cheese
- Juice of half a lime
- 2 tbsp Cold pressed olive oil
Spices:
- 0,5 tsp Salt
- 4 turns Colorful pepper from the mill
- 1 tsp Italian spice mix
- 0,5 tsp Hot pink paprika powder
- 500 g Farfalle
Aside from that:
- Some basil for garnish
- Grated some Parmesan
- Briefly toast the pistachios in a hot pan without oil and set aside. Drain the artichoke hearts and tomatoes well. Wash the basil and shake dry. Pluck the leaves a little smaller. Clean and wash the peppers and cut into very small cubes. Peel the garlic and chop it roughly.
- Put the pistachios, goat’s cream cheese, sour cream, basil, Parmesan, lime juice, olive oil and spices in the food processor and mix briefly once. Then add the tomatoes and artichokes and puree everything together until smooth. Put in a bowl, stir well and season again to taste. Finally stir in the finely diced paprika. Let it steep for about two hours.
- Take the pesto out of the fridge half an hour before serving. Cook the pasta in salted water according to the instructions on the packet until al dente and drain. Spread the drained pasta in portions on plates and mix with a portion of pesto each time. Pour some Parmesan on top, garnish with basil and serve immediately. Enjoy your meal!
- If you don’t like goat cream cheese, you can also use feta cheese instead. The amount and preparation are then exactly as described in the recipe.
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