Pistachio pesto with ribbon noodles

Name: Pistachio pesto with ribbon noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1-2 Garlic cloves; 75 g Pistachio kernels; 1 collar Parsley; 8-10 Tbsp Oil (e.g. olive oil); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 400 g wide ribbon noodles (e.g. pappardelle)

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1-2 Garlic cloves
75 g Pistachio kernels
1 collar Parsley
8-10 Tbsp Oil (e.g. olive oil)
7-10 Tbsp Salt
7-10 Tbsp white pepper
400 g wide ribbon noodles (e.g. pappardelle)

Directions

1
Peel some fine shavings from the Parmesan cheese with the peeler. Coarsely grate the rest of the Parmesan. Peel the garlic. Chop garlic and pistachios coarsely. Wash the parsley and pluck it, except for a little bit for garnishing.
2
Finely puree parsley, garlic, pistachios, grated parmesan and oil in the universal chopper or with the chopping stick. Season to taste with salt and pepper
3
Cook the pasta in plenty of boiling salted water for about 8 minutes. Drain and serve immediately with the pesto. Garnish with parmesan shavings and the remaining parsley