• Fettuccine al Pistacchio 500 grammi - Sciara La terra del pistacchio Bronte
  • Fettuccine al Pistacchio 500 grammi - Sciara La terra del pistacchio Bronte
  • Fettuccine al Pistacchio 500 grammi - Sciara La terra del pistacchio Bronte
  • Fettuccine al Pistacchio 500 grammi - Sciara La terra del pistacchio Bronte
  • Fettuccine al Pistacchio 500 grammi - Sciara La terra del pistacchio Bronte
  • Fettuccine al Pistacchio 500 grammi - Sciara La terra del pistacchio Bronte
  • Fettuccine al Pistacchio 500 grammi - Sciara La terra del pistacchio Bronte
  • Fettuccine al Pistacchio 500 grammi - Sciara La terra del pistacchio Bronte
  • Fettuccine al Pistacchio 500 grammi - Sciara La terra del pistacchio Bronte
  • Fettuccine al Pistacchio 500 grammi - Sciara La terra del pistacchio Bronte
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Pistachio "Fettuccine" pasta pack 500 grams

Pistachio "Fettuccine" pasta pack 500 grams

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€5.50
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NOVELTIES

Bronze drawn pasta, handmade, slow drying.

Discover our Fettuccine al Pistachio and bring a touch of fantasy to your table!
Prepare a truly irresistible first course thanks to our Pistachio Fettuccine, a handmade bronze drawn pasta enriched with the taste of Pistachio.
Try Fettuccine al Pistacchio with our Pistachio Pesto!

Recipe: PISTACCHIO
FETTUCCINE WITH PISTACCHIO SAUCE
Ingredients (for 4 people):
- Pistachio Fettuccine 350 g
- 1 jar of Pistachio Pesto 90
g - onion 1⁄2
- cooked ham or bacon 50 g
- cooking cream 200 ml
- milk to taste.
- butter 1 walnut
- brandy to taste
- chopped Pistachio to garnish
. Method:
Melt the butter in a saucepan and brown the chopped onion.
Add the diced ham and the Pistachio Pesto.
Mix together, flame with the brandy and add the cream diluted with milk. Cook the pasta in plenty of boiling salted water and drain it al dente.
Saute Fettuccine al Pistachio in a saucepan with the sauce, pepper and serve sprinkled with chopped Pistachio.
Variation: add a teaspoon of curry to the sauce to give the dish an exotic touch.

CLICK HERE to discover all the available Pistachio Pasta formats.

Ingredients: Durum wheat semolina of Sicily, Pistachio (10%), colorants: curcumin (E100), copper chlorophyllin (E141).
(Allergens present are highlighted in italics).
Milk free.

Nutritional characteristics (average values per 100 g):
Calories 374.49 Kcal/1581.79 KJ, Fats 6.51 g, Saturated fats 0.831 g, Total carbohydrates 65.61 g, Carbohydrate sugars 0.9 g, Protein 11.71 g, Salt 0 g.

Expiry date: 12 months from the date of production.
Store in a cool, dry place.

Ingredients

Sicilian durum WHEAT semolina, PISTACHIO (10%), colourings: curcumin (E100), cupric chlorophyllin (E141).
Pistachio origin: EU/non-EU according to seasonal availability (the product will report the current information on the label).
Wheat Origin: Italy, Sicily.

(the allergens present are highlighted in CAPITALS).

Nutritional characteristics

(average values ​​per 100 g)*: Calories 374.49 Kcal/1581.79 KJ, Fats 6.51 g, Saturated fats 0.831 g, Total carbohydrates 65.61 g, Sugars from carbohydrates 0.9 g, Proteins 11.71 g, Salt 0 g.

*These values ​​are subject to variations according to the production batches and the harvest year. Therefore, product packaging may contain different information than that shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.

Deadline

12 months from the production date.
Keep in a cold and dry place.

Method of use

PISTACHIO FETTUCCINE WITH ZUCCHINI PESTO AND BRAZIL NUTS

Ingredients (for 2 people):
- 180 g Pistachio Fettuccine
- 1 yellow courgette
- 1 green courgette
- 3 tablespoons "Gold" Pistachio Pesto
- 30 g Philadelphia type spreadable cheese
- 50 g Brazil nuts
- 1 clove of garlic
- extra virgin olive oil, salt and pepper to taste
- dehydrated vegetables and paprika to decorate.
Method:
In a saucepan, fry the finely chopped garlic in extra virgin olive oil, salt and pepper. Add the cleaned and sliced ​​courgettes and cook until they are soft (add some vegetable stock).
Transfer the courgettes to a blender together with the walnuts, a drop of vegetable broth and the Pistachio Pesto and blend everything until you obtain a rather thick and homogeneous cream.
Cook the fettuccine in plenty of boiling salted water.
In the meantime, transfer the pesto to a pan, add the spreadable cheese and mix the ingredients over a very low heat, adding cooking water if necessary and stirring gently.
Blanch the Fettuccine al dente (after about 7 minutes), transfer them to the pan together with the Pesto and finish cooking by adding some cooking water.
Serve the Fettuccine hot, decorating with the dehydrated vegetables and a pinch of paprika.
Ultimate with a drizzle of extra virgin olive oil and some fresh aromas.

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