Pistachio pesto, sausage and stracciatella

Blanch the pistachios for two/three minutes in boiling water, drain them and remove the skin.

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.

Cook the pasta in salted water, drain it al dente and combine it in the pan with the pesto.

Add the sausage and a ladleful of cooking water, mix well and serve with stracciatella and chopped pistachios.