Spaghetti with Pistachio Pesto, Chives and Tomato Confit

With a pasta dish like this, you’ll make a great impression. That’s for sure. Religious silence, when eaten. A fast and complete lunch or dinner, above all if you complete the meal with a light and colorful salad!

Arm yourself with little monkeys, peeling pistachios, or – in other words – place your mates, children or friends to make low grade.

Arrange half a day before (but wisdom suggests you to have always ready a beautiful jar in the fridge or in the pantry), having a nice plate of ready tomatoes confit and you’re done.

spaghetti pistachio pistacchi pesto tomato pomodorini confit

Especially if – in the meantime – you are enjoying a glass of a nice dry sparkling white wine (or a beer … you can’t say no to a blonde!).

Absolutely finger-licking!

 

And now, just thank, for the original recipe, her.

Ingredients for 4:

360 grams of whole wheat spaghetti
300 grams of shelled pistachios
Tomato confit: from 700 g of fresh cherry tomatoes
extra virgin olive oil to taste (about 4 tablespoons)
1 bunch of chives
A dozen fresh basil leaves
whole salt
black pepper

Preparation time:

10 minutes + pasta cooking time

Kilokalories per portion:

940 kcal

Degree of Difficulty:
1/5
Preparation:

Make sure that you have the Tomato Confit (but it would be fine also to add at the end some fresh tomatoes cut into quarters, in order to give a fresh note to the dish), put water on to boil and salt it.

Now take your shelled pistachios and hope that in the meantime they haven’t already been eaten. Toast them lightly in a pan or use them directly raw as we did.

Then pour them into a powerful enough blender, with the extra virgin olive oil, a pinch of salt, a bit of pasta cooking water and the fresh basil leaves. Blend until the pesto reaches the creamy consistency you desire. Finally add, without blending, the chopped chives.

She suggests, and I also think so, to use the mortar to carry out these operations… There would be just no comparison! However, if you don’t have it or in case of sudden hunger, the blender will definitively save you. For ever and ever. Come on, don’t be too restrictive!

Meanwhile, the water has begun to boil, and you can cook your pasta. Turn on the heat under a large pan, pour a tablespoon of olive oil, let it heat and add the pesto. When cooked, drain the pasta into it and let the flavours mix, seasoning with salt and pepper. Serve the dish with a generous handful of tomatoes confit!

Now, just watch your guests satisfied, in strict contemplation of their wonderful dishes!

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  • Thalia @ butter and brioche - Not only does this spaghetti look delicious but it is so beautifully captured as well. Great post & Pinned!ReplyCancel

    • Daniela - Thalia, these words coming from you are really a compliment! Thank you!
      But – in fact – this pasta was something sublime… OMG, I want it again right now! 😀ReplyCancel

    • Sandra - Thank you Thalia! I like sweet taste better – in fact I’m hoping Daniela will take a deep look at your beautiful blog and take some inspiration for our next recipes ; ) – but I swear that this pasta was incredibly good!ReplyCancel

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