Creamy pistachio pasta

4.4 14 ratings

Prep. 10 min

Total 40 min

4 portions

Ingredients

Parmesan cheese cut into pieces (3 cm)
60 g
shelled unsalted pistachio nuts roasted
40 g
lemon zest only, no white pith
1
garlic clove
1
extra virgin olive oil
10 g
unsalted butter
10 g
eschalots cut into wedges (4 cm)
250 g
hot water
800 g
sea salt
1 tsp
speck cubed (1-2 cm)
200 g
spaghetti
300 g
ground black pepper to sprinkle

Difficulty

easy

Nutrition per 1 portion

Sodium 1606.4 mg

Protein 31.4 g

Calories 2776.9 kJ / 663.7 kcal

Fat 27.9 g

Fibre 5.9 g

Saturated Fat 10.2 g

Carbohydrates 71.5 g

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