What I have never “digested” well is the use of heavy creams and bechamel in some dishes. So, I decided to do an experiment by replacing them with full-fat coconut milk. The result is this absolutely fantastic pistachio pesto, a fusion between Sicilian and Thai cuisine that amazed my guests.
Ingredients
Steps
– bring to boil abundant salted water in a pot, then put the pasta (400g);
– meanwhile, put the pistachios and the garlic cloves into a blender together with the coconut milk and the oil;
– blend till you get a cream, then add the grated cheese and mix well;
– pour the pesto onto a very large sauce pan on a medium fire, add a coupe of ladles of the boiling water where the pasta is cooking and stir the pesto for a couple of minutes, then add the grated zest of the lemon;
– drain the pasta “al dente” then pour it onto the saucepan with the pesto, stir well and cook for about 30 minutes;
– serve warm
Varied doses for servings