Paccheri pasta with pistachio cream, mussels and pecorino cheese 

Definitely one of the best first courses I cooked in summer 2023: pistachio and parsley pesto, mussels and pecorino cheese... A real bomb!

INGREDIENTS

Paccheri 500 g

Mussels 500 g

Pistachios 200 g

Aged Pecorino Cheese 200 g

White Wine 100 ml

Garlic 1 clove

Chopped Pistachios

Parsley

Chili Pepper

Salt

STEPS

In a frying pan, sauté with oil, garlic and chili. Pour in the mussels, cleaned of the beard, and the white wine. Cook with the lid on for about 10 minutes or until the mussels have opened. Remove the mussels, strain the sauce and set aside. In the meantime, blend together pistachios, parsley, pecorino cheese, pepper and extra virgin olive oil to obtain a pistachio and pecorino pesto. Drain the pasta al dente directly in the pan and sauté with a drizzle of oil, the mussel water and the pasta cooking water. Remove from heat and stir in the mussels and pistachio pesto. Serve hot!