On Saturday we had lunch with one of my long-time friends who was once my boss many moons ago. She and her husband are visiting Italy and are staying near Cortona. We met in the middle at a restaurant we have passed by a million times, but never have we eaten there. It is on the top of a mountain and has a view to die for of Lago Trasimeno. It is called Lo Scoiattolo which means the squirrel.
She brought me a couple of things from home — first, some always much appreciated ziplock bags. Between Shirley and other friends I think I am now set for a couple of years! But she also brought me a package of Alaskan smoked salmon which she had bought while on a cruise in Alaska. What a great thing to get! I haven’t had this for donkeys years, which, trust me, is a long time!
So, I decided to make a recipe I have been waiting to try. Pasta with pistachio ”cream” and smoked salmon. The pistachios are not a cream. They call them a pesto, but not a normal pesto to me. It is just ground up pistachios and olive oil, and a little salt and water. It becomes very creamy.
It was yummy. It was also super rich. Feeling full!
For those interested, my knee is much better. Seems the olive harvest perked it right up! My calf muscles were sore, probably from standing on tiptoe. But the knee is pretty good now. YAY!
Hi Karen, it was super rich though. But quite tasty. I think I will try it with shrimp.
That pistacchio pesto looks fantastic! Going to have to try that one. So glad to hear that your knee is doing better, especially after all of the physical work picking olives! Excellent news!
Hi Liz. I didn’t measure it. I put the nuts (about 200 gr) in a mini processor and got them finely ground. Then added oil, maybe 3 or 4 tablespoons and processed. Then added water and processed, adding more until it looked creamy. It’s really more about the consistency and what you think will work on pasta. Hope you make it!
Good news about your knee. Yay! Recipe looks yummy. What is the quantity of pistachios to water do you use?
Hey Matt. I always use canned tuna in my pastas…so no tips. Do report back!
Nancy – So glad to hear your knee held up. Hope it continues to improve. Your salmon post helped me decide on making a pasta with tuna sauce tonight. I have plenty of Italian canned tuna, but I think I’ll use fresh. Any tips?