John Myers
Contents
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Ingredients
- 125 g Spaghetti
- 15 g Pistachio nuts
- 0,5 bunch Parsley
- 15 g Butter
- 15 ml Extra virgin olive oil
- 30 g Cheddar cheese
- Salt
- Pepper
- Truffle oil white
Instructions
- Roast the pistachio nuts fat-free, melt the butter in the olive oil. I prefer a mild olive oil from Liguria.
- Crush the pistachio kernels with the machine or in the traditional way in a mortar, adding the oil-butter mixture.
- Roughly chop the parsley and process with the pistachio mixture to the desired pesto consistency. Season with salt and pepper. Season with truffle oil (or garlic oil, which is much cheaper).
- Cook the spaghetti al dente, drain and mix with the pesto while hot. Serve topped with grated medium-aged cheddar (or any cheese you prefer).
Nutrition
Serving: 100gCalories: 428kcalCarbohydrates: 42.5gProtein: 13.2gFat: 22.8g
