Pasta with pistachios and pecorino
gg pistachio kernels (salted)
Ingredients · Servings 4
- 100g pistachio kernels
- 60 g Smoked salmon
- 1 red chili pepper
- 2 cloves of garlic
- 80 g Pecorino
- 4 spring onions
- 6 sprigs of mint
- 400 g Noodles
- Salt
- 4 tablespoons olive oil
- 1 The Butter
- Pfeffer
- 2 tablespoons lemon juice
Method · 35 min
- Chop the pistachios medium-fine. Wash and spin-dry the arugula. Clean and wash the chili pepper and cut it into thin rings (remove the seeds if desired). Finely chop the garlic. Finely grate the Pecorino cheese. Clean and wash the spring onions and cut them into thin rings. Pluck the mint leaves from the stems and roughly chop them.
- Cook the pasta in boiling salted water according to the package instructions until al dente.
- Heat 2 tablespoons of oil in a large frying pan. Sauté the garlic, 2/3 of the spring onions, and the chili rings until translucent. Add 2/3 of the pistachios and cook over low heat for 2 minutes.
- Drain the pasta in a colander, reserving 200 ml of the pasta water. Add the pasta, 150 ml of the reserved pasta water (you may need a little more depending on your desired pasta consistency), and the butter to the pistachio mixture in the pan and mix well. Remove the pan from the heat and stir in the mint and half of the Pecorino cheese. Season with salt, pepper, and lemon juice. Gently fold in the arugula. Sprinkle the pasta with the remaining pistachios, the remaining Pecorino, and the remaining spring onions. Drizzle with the remaining oil.
gg Pecorino (in one piece)
gg Nudeln (z. B. Fusilli)
