Spaghetti al pesto, pistacchi e semi di girasole - Fratelli Formica

Spaghetti with pesto, pistachios and sunflower seeds

Are you looking for a delicious first course?
Here we are, amaze your guests with this simple recipe for 4 people!

Ingredients:

  • 400g spaghetti
  • 160 g fresh basil leaves
  • 50 g grated Roman pecorino
  • 70 g grated grana padano
  • 2 cloves of garlic
  • 150 g of olive oil
  • 100 g shelled pistachios
  • 30 g sunflower seeds
  • Salt to taste

Preparation:

  • First we prepare the pesto using a mixer with blades or a food processor.
  • Put the fresh basil leaves, 50 g of grated pecorino romano, 70 g of grated grana padano, 2 cloves of garlic, 150 g of olive oil, 100 g of shelled pistachios and a generous pinch of salt.
    Operate the mixer and get a cream!
  • Transfer your pistachio pesto to a bowl and set aside.
  • Cook 400 g of spaghetti in a pot filled with lightly salted boiling water.
    While the spaghetti is cooking, toast the 30 g of sunflower seeds in a pan without oil or other fats until they are golden brown, then keep them aside. Coarsely chop 70 g of pistachios and keep these aside too.
    As soon as the spaghetti is cooked, drain it and season it with the pesto, then serve it on the table, completing it with the chopped pistachios and toasted sunflower seeds.

Your spaghetti with pesto and pistachios are ready to be served!

spaghetti with pesto, pistachios and sunflower seeds

Share if you enjoyed reading the recipe!
Buy pistachios and sunflower seeds in our shop:
- Whole shelled Sicilian pistachios – WellnessDry (Sicily origin)
- Shelled pistachios – WellnessDry (Greek origin)
- Shelled sunflower seeds – WellnessDry

Let
us know if you try our recipe!

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