Gemelli al Pesto di Pistacchio e Mandorle

PISTACHIO & ALMOND PESTO PASTA

We Combined the Most Popular Sicilian Products & This is The Result

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INTERESTING FACTS ABOUT PISTACHIO AND ALMOND PESTO

This peculiar Pesto is made with two of the best Sicilian products: Pizzuta di Avola Almond and Bronte Pistachio. Pizzuta refers to the physical almond shape, which is pointy and very flat. It is exceptionally fruity with just a hint of bitterness. Bronte Pistachio derives its intense gentle sweet flavor and grassy aroma from the mineral rich volcanic soil of Etna Volcano. Its production is limited. It is harvested manually every two years from the end of August for one month.

US EXPERIENCE KIT

Each serves up to 4 People

$9.90 PER PERSON | $39.90

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(FINALLY) You can cook an Italian Dish in LESS Than 15 min with the FINEST ITALIAN PRODUCTS

AVOLA ALMONDS AND PISTACHIO PESTO PASTA KIT

We bring from Italy to your kitchen the best high-quality Gourmet Artisanal Ingredients.

Ingredients Notes |

We really care about giving you proper and interesting info about the ingredients. So we are writing the right description! We really value Holidays time to stay with family and loved ones, so after New Year's Eve, we'll write this section. In the meanwhile, Buone Vacanze!

Each serves up to 4 People

Prep Time: 5 mins

Cooking Time: 10 mins

Ingredients

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OUR TIPS TO GET AN EXCELLENT RESULT

1. Pasta “al Dente”. “Al Dente” is the Italian slang for “cooked so as to be still firm when bitten”. Pasta cooking time it’s variable (humidity, pasta shape) sobite a piece of pasta after 8-9 mins to check if it has "Al dente" consistency. You will get better with practicing.

2. Mix Pasta and sauce in the sautè pan. Drain pasta “al dente” and mix with the other ingredients in the sautè pan until well combined (this is called Risottare).

3. Top Quality Ingredients: don’t worry, we took care of it.

Directions

COOK PASTA AND WARM THE SAUCE

1. Add salt to boiling water, we suggest 1 tbsp for a large pot.
2. Add pasta. During cooking stir every so often to prevent sticking.
3. In a pan at medium heat toast almonds. Stir frequently, cook until they turn golden brown.

DRAIN AND MIX PASTA WITH THE SAUCE

4. In a pan, warm Pesto at low heat. If you want a more liquid texture, add some pasta cooking water. Stir occasionally for 3 min.
5. Drain pasta “al dente”.“Al dente”, means that pasta is still a little bit hard. Pour it immediately into the Sauce Pan to avoid sticking, then mix it with the sauce. If necessary, add further pasta water.