A creamy texture, the delicate sweetness of pistachios, and a perfectly balanced depth of flavor make this far more than just a meal.
It’s a true feast — created from only a handful of ingredients. And that is the magic of Sicilian cuisine: simplicity, elevated by exceptional quality.
Ingredients:
- A small piece of leek
- Extra virgin olive oil
- Pistachio pesto
- A small cup of 30% cream
- Pistachio flour
- Pistachio granella
- Paccheri
- Salt (for cooking the pasta)
Preparation:
Finely chop the leek and sauté it in extra virgin olive oil. Add 2 teaspoons of pistachio pesto and stir briefly. Then pour in the cream and bring everything to a gentle simmer.
Next, add the pistachio flour and granella to intensify the pistachio flavor and give the sauce more depth.
Cook the pasta according to the instructions on the package. Once al dente, add it to the sauce, gently tossing so that each piece of paccheri is perfectly coated in the velvety sauce.
Finish the dish with a sprinkle of pistachio granella for a delicate crunch.
Buon appetito!
