Pasta with zucchini flowers and pistachios pesto, and Stracciatella cheese

• 10 minutes to prepare • 15 minutes to cook • Serves 4

 

 

10 MINUTES 

Oh so fresh and so very green!
On top, the flavor of homemade pesto with the freshest ingredients is divine.

Pesto ingredients can vary greatly. Off course, the traditional Italian pesto is always made strictly with basil, pine nuts, Parmesan, garlic, and good olive oil. It’s a classic sauce, there’s no contest about it.
Then, there are a vast number of other ingredients often found in modern pesto such as walnut, cashew, hazelnut, parsley, spinach, ricotta, nutritional yeast, and so on.

Today's not so traditional yet a fun spin on the basil pesto recipe contains pistachios, zucchini flowers and Stracciatella cheese. It’s a recipe extremely easy to make...and insanely good. Try to believe!


Here's what you will need for the 4-serving recipe:

 

320 g Calamarata pasta
20 zucchini flowers
80 g pistachios
200 g Stracciatella cheese
EVO oil
salt and pepper

 

1. Toast pistachios in a hot pan. Place them in a blender
2. In a pan, heat 1 tablespoon of EVO oil; wash, clean, chop zucchini flowers and add them, too, with pinch of salt
3. Cook gently perfuming with a pinch of pepper for 5 minutes
4. Blend the mixture of zucchini flowers with the pistachios, 3 tablespoons of olive oil, 2 tablespoons of Stracciatella cheese and a few grains of salt to get a pesto
5. Boil pasta in salted water and drain al dente
6. Pan-fry for a few moments the pasta with the pesto
7. Serve hot with 1 generous spoon of Stracciatella cheese on top and freshly ground pepper

Finally, you find below Nutrition Facts of this dish. Data is provided per serving.

You are what you eat. So I am pasta.