TROFIE AL PESTO DI PISTACCHIO E POMODORI GIALLI (RICETTA)

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and provide a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a less expensive cheese with a similar flavor.

fresh mozzarella

🥗Healthier: tofu

💰Cheaper: ricotta

Ricotta is a cost-effective alternative that adds creaminess.

pine nuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds are a budget-friendly substitute for pine nuts.

Prepare 400 g of trofie pasta for 4 people.

Heat a pan and add whole yellow tomatoes with a bit of olive oil to let them soften.

Add salt to the tomatoes as they cook down into a sauce.

In a separate pan, toast some pine nuts until golden to enhance digestibility.

Chop the pistachios to help them blend better and add them to the food processor.

Add a generous amount of extra virgin olive oil to the food processor with the pistachios.

Add fresh basil to the food processor to maintain color and flavor.

Include a few ice cubes in the food processor to keep the mixture green while blending.

Blend the mixture for 2-3 minutes until smooth and homogeneous.

Set aside some pine nuts for garnishing later.

Prepare baby spinach as a side salad by adding olive oil and salt, keeping it raw to preserve vitamins.

Cook the trofie pasta until al dente, about 8-10 minutes, and reserve some pasta water.

Combine the drained pasta with the pistachio pesto, adding reserved pasta water for consistency.

Plate the pasta over a bed of raw spinach for presentation.

Top the dish with the reserved pine nuts and the softened yellow tomatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens