Farfalle With Pistachio Pesto
Will Need:
1 pound of farfalle pasta (cook until al dente)
5 oz unsalted, shelled pistachio nuts
4 cloves garlic
1 tbs green peppercorns
2 tbs lemon juice
2 cups freshly grounded parmesan
3/4 cup light olive oil
Combine the nuts, garlic, peppercorns, lemon juice, and
Parmesan in a food processor for about 25 seconds or until its
finely chopped. During this process or while the food
processor is running, pour in the olive oil in a very thin
stream. Blend until the mixture is smooth. Toss the pesto into
the hot pasta thats been cooked (boiled) and topped everything
with parmesan.
***Write a review of this recipe!***
Recipe submitted by AnhThu
|
