The moment pistachio pesto gets tangled inside paccheri… there’s no going back 💚🍝 Creamy pistachio and basil, browned sausage and cubes of provola melting between the pasta — pure trattoria-style comfort. 🧀✨ Would you add an extra shower of crushed pistachios on top? 😍 @Sebastian Fitarau Ingredients for 2 6.3 oz (180g) paccheri 3.5 oz (100g) salted shelled pistachios 3½ tbsp (50g) extra virgin olive oil 6.3 oz (180g) provola 6.3 oz (180g) fresh sausage ¼ cup (about 60ml) white wine 1 bunch fresh basil, 0.35 oz (10g) Salt, to taste Black pepper, to taste Instructions Bring a pot of water to a boil, add the shelled pistachios and cook for 1 minute, or until the skins soften. Drain and transfer to a kitchen towel, then rub to remove the skins. Set aside a few chopped pistachios for garnish. Place the remaining pistachios in a mortar and crush with a wooden pestle until creamy. Add the washed and dried basil and continue crushing, then add the extra virgin olive oil, salt, pepper and ...