Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, pasta with black squid ink, squid and pistachio pesto. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Pasta with black squid ink, squid and pistachio pesto is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Pasta with black squid ink, squid and pistachio pesto is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook pasta with black squid ink, squid and pistachio pesto using 17 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Pasta with black squid ink, squid and pistachio pesto:
- Make ready 80 g pasta/ person (paccheri are the best option but other similar wholed dry pasta is good too)
- Get 400 g calamari
- Take 1/2 glass white wine
- Prepare Cherry tomatoes
- Prepare Granulated pistachios (decoration)
- Get Pistachio pesto
- Take 200 g pistachios unsalted and untoasted
- Take 1 handful Parmesan
- Prepare 4/5 basil leaves
- Make ready Oil
- Make ready Salt
- Make ready For sauce
- Take 1 shallot
- Take Concentrated tomato
- Make ready 1 jar tomato passata
- Get 1 clove garlic
- Make ready 2 squid ink pockets (depends on size)
Steps to make Pasta with black squid ink, squid and pistachio pesto:
- Put a big pot of water with rock salt on the fire for the pasta. When it boils add the pasta and cook as per the instructions
- For the pesto: take the pistachios out of their shells and boil them in a little bit of water for a couple of minutes so that the skin will come off easily. Add in the mixer together with the rest of the ingredients until we’ll mixed. Store in a jar until you need it
- In a pan add some oil and when hot cook the squid chopped into thin pieces in the pan. Cook for about 10 min on low heat until cooked using the wine as and when needed to ensure it doesn’t stick to the pan. Set aside
- For the sauce in a pan on low heat add the shallot thinly chopped with some oil and a pinch of salt, leave it to cook for a while. When they are getting golden (not brown) add the passata and the concentrated tomato previously diluted in some hot water. Leave it to cook for 15 min on low heat covered. When ready to serve the pasta add the squid ink one sachet/ sack and the time until it becomes a very intense black.
- Put the cherry tomatoes in an oven proof dish, add some oil and salt and cook them in the oven on 160/170 for 10-15 minutes
- When the pasta is ready drain and keep some of the water aside. Add the pesto, the squid, tomatoes and mix well adding some of the water if it looks too thick. On the plate lay down the squid ink sauce and add the pasta on top.
So that is going to wrap it up with this special food pasta with black squid ink, squid and pistachio pesto recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
