Serves 4
Directions
- 1Slice the cheese.
- 2Puree the pistachios, garlic, sundried tomatoes, grape tomatoes, Pecorino Crotonese cheese, basil and extra-virgin olive oil in a blender.
- 3Add salt to the water.
- 4Cook the pasta.
- 5Add pasta water and the puree to the pan.
- 6Toss pasta with the sauce.
- 7Serve and enjoy.
Ingredients
- 400 g David Rocco Strozzapreti pasta
- 0.75 cup pistachios
- 1 clove garlic
- 4 piece sundried tomatoes
- 0.25 cup grape tomatoes
- 100 g Pecorino Crotonese cheese
- 1 bunch basil
- 0.5 cup extra-virgin olive oil
- taste salt
Equipment
blenderpotpan
Tips
- Add pasta to sauce with a cup of pasta water.
- Cook together until the pasta is al dente and the sauce has thickened up.
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