Pasta with Pistachios Pesto

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• 125 g pistachios

Shell the pistachios.

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(optional) Put the cherry tomatoes in boiling water to peel them.

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(optional) Put them straight away in cold water to cool them and ease the peeling.

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• 10 cherry tomatoes

(optional) Peel them using a serrate knife.

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• 200 g pasta

Put the pasta in salted boiling water and cook it al dente (i.e roughly 2 minutes under the time on the box).

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• 3 leaves basil
• 1 clove garlic

Put the cherry tomatoes in a pan with olive oil, poached garlic and basil leaves. (Cut them in half if not peeled).

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• 50 g parmigiano
• 30 ml extra-virgin olive oil
• 20 ml cold water

Prepare the pesto: put the pistachios and the parmigiano in a cylindrical container and add the olive oil little at a time while mixing with an immersion blender. Add the cold water afterwards.

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The cream should look like this. Adjust with other cold water if you think it is too dense (be careful, you can always add it, but not remove it).

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Remove the garlic and put the pasta in the pan with tomatoes.

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Add half a ladle of water from the cooking, and cook for another minute.

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Add the pesto.

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Mix it out of the cooker, adding other cooking water if necessary.