Busiate con pesto di pistacchi e salmone affumicato
Serves 2
250 grams Busiate or fat spaghetti (about 8 ounces)
200 grams pistachios shelled and peeled (7 ounces)
50 grams olive oil (1/4 cup)
Salt
100 grams smoked salmon (3.5 ounces)
50 grams pistachios chopped (1.75 ounces)
1 teaspoon grated lemon peel
Olive oil
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Blend the pistachios with extra virgin olive oil and a little tepid water to obtain a soft cream. Adjust the salt. (I used an immersion blender to make the pesto.) Set aside.

Chop the smoked salmon, leaving 2 whole slices aside for decoration. Set aside.

Cook pasta in abundant, well salted water. Cook until barely al dente. Save a cup of the pasta water and put the drained pasta in a big roomy pan. Add pesto and chopped salmon. Toss over heat, adding some pasta water (not too much at first) to make a nice sauce in which to finish cooking the pasta. Add more water as necessary. When the water is absorbed and the sauce looks creamy, serve with the decorative salmon strips, the chopped pistachios and the grated lemon peel on top. Garnish with good olive oil.