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Fusilli al torchio with pistachio pesto and citrus


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For 6 people
500 g of pasta al torchio
2 cloves garlic
250 g vegetable cream
150 g of pistachio pesto (also packaged and ready for use)
4-6 tablespoons shelled pistachios (preferably from Bronte)
3 tablespoons of grated lemon peel bio
extra virgin olive oil
a pinch of pepper


A particularly tasty preparation that will delight even the most discerning palates.

While cooking the pasta in boiling salted water, prepare the dressing by chopping garlic and sauté just in oil (be careful not to burn it!), then add the pistachio pesto and vegetable cream, then mix thoroughly.

This sauce doesn't have to cook for a long time but just warm up, so it only takes a few minutes to mix well all the different flavors.

Pepper slightly and at the last moment turn off the heat and add a portion of grated lemon peel.

When the pasta is cooked al dente, drain and toss with the sauce, then serve with the chopped pistachios and with the remaining grated lemon that you have saved apart, which will add perfume to this dish with a pleasant citrus touch.

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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