A super creamy first course with pistachio pesto, sausage and stracciatella, perfect for any occasion.
Step 1 of 4: Blanch the pistachios for two/three minutes in boiling water, drain them and remove the skin.
Step 2 of 4: Cook the sausage in a pan with a drizzle of oil, brown it, add salt and pepper, deglaze with white wine and cook for 10 minutes.
Step 3 of 4: Cook the pasta in salted water, drain it al dente and combine it in the pan with the pesto.
Step 4 of 4: Add the sausage and a ladleful of cooking water, mix well and serve with stracciatella and chopped pistachios.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Milk, and Tree nuts
| Average values | Per serving285 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 4,279 kJ1,023 kcal | 1,500 kJ359 kcal |
| Fat | 60.84 g | 21.33 g |
| of which saturated fatty acids | 21.25 g | 7.45 g |
| Carbohydrates | 78.84 g | 27.64 g |
| of which sugars | 6.99 g | 2.45 g |
| Fibre | 6.65 g | 2.33 g |
| Protein | 46.32 g | 16.24 g |
| Salt | 1.37 g | 0.48 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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