Farfalle with pistachio pesto
IngredientsFor the pesto 300 pistachos 80 g Parmigiano Reggiano 40 g pine nuts 10 basil leaves 1 garlic clove 5 tbsp olive oil Salt and pepper
Remove pistachios from their shells, boil them for 2 minutes and then remove the skin. Put pistachios in a mortar with the rest of ingredients for the pesto and smash them until you obtain a creamy sauce.
Ingredients for pasta 250 g flour 120g water 1 tbsp beetroot powder
Mix all the ingredients and knead for 10 minutes until you obtain a dough. Let it rest for 30 minutes in the fridge. With a rolling pin roll the dough, it has to be very thin. Cut the pasta into rectangles of 5x4 cm and with two fingers press the center of each rectangle to obtain a butterfly shape. Boil pasta for 3 minutes and season it with pesto. Enjoy