Recipe: Pasta with pistachio pesto

• 130g of roasted, shelled pistachios
• 30g of Parmesan cheese in chunks
• 15 cl of olive oil
• 1 handful of flat-leaf parsley (leaves washed and dried)
• 1 pinch of salt or fine salt
• 1 turn of a black pepper mill
• 1 clove of garlic, germ removed
• ½ organic lemon (zest)
• 400 g of rifles
• 1 tbsp crushed pistachios
• 30g of grated Parmesan cheese
• 4 slices of Parma ham
• Casserole
• Traditional oven
• Immersion blender
• Oven baking tray
• 1. Preparing the crispy ham: Preheat the oven to 180°C (fan oven). Arrange the slices of Parma ham on a baking sheet lined with parchment paper.
• 2. Bake for about 10 minutes, until golden brown and crispy.
• 3. Let them cool, then crumble them coarsely.
• 4. Preparing the pistachio pesto: In the bowl of a food processor, combine the parmesan, pistachios, parsley, garlic, salt, pepper and half of the olive oil.
• 5. Blend until you get a paste. Gradually add the rest of the oil to obtain a smooth pesto.
• 6 Transfer to a large bowl, then finely grate the lemon zest over the top. Mix.
• 7. Preparing the pasta: Bring a large volume of salted water to a boil. Cook the fusilli according to the package instructions.
• 8. Take a small ladleful of cooking water and add it to the pesto to loosen it.
• 9 Drain the pasta, reserving some of the cooking water if necessary.
• 10 Add the hot pasta to the bowl with the pesto and mix gently.
• 11. Serve in a large dish or deep plates, then sprinkle with grated Parmesan cheese, crushed pistachios and crumbled crispy ham. Serve immediately.

Fusilli are the ideal pasta for this recipe, as their shape allows them to absorb pistachio pesto beautifully. Alternatively, choose ridged pasta such as penne rigate or rigatoni.