Ribbon noodles with pistachio-parsley-pesto

Name: Ribbon noodles with pistachio-parsley-pesto
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 50 g Parmesan cheese; 1 Garlic clove; 1 collar curly parsley; 60 g Pistachio kernels; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 300 g ribbon noodles (e.g. papardelle); 7-10 Tbsp flat leaf parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

50 g Parmesan cheese
1 Garlic clove
1 collar curly parsley
60 g Pistachio kernels
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
300 g ribbon noodles (e.g. papardelle)
7-10 Tbsp flat leaf parsley

Directions

1
Peel a few curls of Parmesan cheese with a peeler. Break the rest of the Parmesan roughly into pieces. Peel the garlic. Wash parsley and dab dry. Put the pistachios, parsley, garlic, pieces of parmesan and oil in a mixer and puree.
2
Season with salt and pepper. Cook the pasta in plenty of boiling salted water for 6-8 minutes, drain and drain. Arrange noodles on plates with the pistachio-parsley pesto. Serve garnished with parsley.