Pistachio is an ingredient that goes perfectly with a wide variety of ingredients. Last time we saw a great classic of Pasta with Pistachio Pesto, and in fact, we can say that the Pistachio is Mortadella like spaghetti with tomato - a perfect couple.
Today, instead, we want to push ourselves a bit and we want to combine our Pistachio pesto with tuna, for a Sicilian and new Sicilian combo.
Let's see in detail what we need, ready?
Rigatoni with tuna and Pistachio pesto for 4 people:
- 350 gr of Gragnano rigatoni IGP by Faella;
- 450 gr of red tuna;
- Extra virgin olive oil;
- 3 tablespoons of Sicilian Pistachio Pesto by "The Italian Club";
- Salt and pink pepper;
Fasten the gowns you start!
First, we cut the red tuna into cubes of about 2 cm per side and brown them in a pan over high heat, with extra virgin olive oil and pink pepper, trying to leave it pink inside but crispy on the outside.
In the meantime, put the water in the pot and when the water boils, add the pasta - remember to keep a few ladles of the cooking water, we will need it at the end.
Drain the pasta al dente (always a few minutes less than the cooking time), and add it to the tuna. Now it's time to add our beloved pistachio pesto. We take 3 tablespoons and, outside of the fire, we add them to the pasta and tuna, then we add the cooking water, that we have kept, and we mix everything together.
Here we are at the end, now it's time to take the dishes, open a nice bottle of wine and sit at the table because the pasta is ready! Buon Appetito
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Need more help? Check out our video recipe!